Our Best Potato Salad|Print

Servings: 8

Potatoes

Eggs

Onion

1 cup, chopped

Sweet pickle relish

½ cup

Garlic salt

¼ tsp.

Celery salt

¼ tsp.

Prepared mustard

1 tbsp.

Ground black pepper

to taste

Mayonnaise

¼ cup

Our Best Potato Salad

Prep:

15 m

Cook:

45 m

Ready in:

60 m

Add water to a large pot, season with salt, and bring it to a boil. Add potatoes and cook for about 15 minutes or until tender but firm. Drain, cool, peel, chop.
Add eggs in a saucepan and cover them with water. Bring to a boil, cover, remove from heat, and let the eggs stand in hot water for 10 to 12 minutes. Remove from heat, peel, and chop.
Combine all the ingredients in a large bowl, mix well, and keep in the fridge until chilled.