Old-Fashioned Potato Salad
This potato salad recipe is for the traditional creamy type of potato salad, with eggs, celery, and relish. It's perfect for making ahead to let the flavors develop.
potatoes
5
medium
eggs
3
large
chopped celery
1
cup
chopped onion
½
cup
sweet pickle relish
½
cup
mayonnaise
¼
cup
prepared mustard
1
tablespoon
garlic salt
¼
teaspoon
celery salt
¼
teaspoon
ground black pepper to taste
 Gather all ingredients.
  Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.
  Drain, cool, peel, and chop potatoes.
  While potatoes cook, place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
  Remove from hot water, cool, peel, and chop eggs.
  Combine the potatoes, eggs, celery, onion, relish, mayonnaise, mustard, garlic salt, celery salt, and pepper in a large bowl. Mix together well and refrigerate until chilled.
  Enjoy!
