I.Love. Potato Salad.
But I’m picky about it: I like it to have eggs, and texture. Basically, I like it to be homemade, preferabbly by a grandma or great aunt, and not store bought.
Unfortunately, all my great aunts and grandmas are in a different time zone, so when it comes to potato salad at this house, I have to be the one to make it.
This recipe is inspired by one at allrecipes.com. I made several tweaks to it, not the least of which was adding dill relish, reducing the number of eggs, and increasing the mayo.
- 10 red potatoes
- 4 hard boiled eggs
- 2 cups chopped celery
- 1 cup finely chopped onion
- 1 cup sweet pickle relish
- 1 cup dill pickle relish
- 1/2 teaspoon garlic salt
- 1/2 teaspoon celery salt
- 2 tablespoons prepared mustard
- ground black pepper to taste
- 1.5 cups mayonnaise
- 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 (optional) and chop. I leave the skins on.
- 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.
- In a large bowl, combine the potatoes, eggs, celery, onion, relishes, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled. Best if made a day in advance.