Old Fashioned Potato Salad

BBQ, Salads


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


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.

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, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

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Per Serving: 206 calories; 7.6 g fat; 30.5 g carbohydrates; 5.5 g protein; 72 mg cholesterol; 335 mg sodium. Full nutrition