Prep Time: 45 minutes

Cook Time: 15 minutes

Yields: 8 servings

Description Edit

Potato Salad when you have anything on the barbecue is a great way to tie the meal together. This simple, but delicious recipe is perfect for a potluck, a dinner side dish, picnic or your festive barbecue.

Ingredients Edit

  • 5 potatoes
  • 3 eggs
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup sweet pickle relish
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon celery salt
  • 1 tablespoon prepared mustard
  • ground black pepper to taste
  • 1/4 cup mayonnaise

Directions Edit

Step One: Boil a large pot of water to boil. Add potatoes and cook until tender but still firm, for about 15 minutes. Drain, cool, peel and chop the potatoes. Step Two: Put 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 the eggs. Step Three: In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

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