RECIPE: Old Fashion Potato Salad

Potato Salad–so good you’ll never buy it again.

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 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


  1. 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.
  2. 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.
  3. 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.

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