Old-Fashioned Potato Salad

Recipe View Gather all ingredients and have them prepped and ready to go. (5 minutes)

Recipe View Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until the potatoes are tender but still hold their shape when pierced with a fork, about 12-15 minutes. (15 minutes)

Recipe View While the potatoes are cooking, prepare the eggs. Place the eggs in a saucepan and cover with cold water. Bring the water to a boil, then remove from heat, cover, and let stand for 10 minutes. (10 minutes)

Recipe View Drain the potatoes and rinse with cold water to stop the cooking process. Set aside to cool slightly. (5 minutes)

Recipe View Remove the eggs from the hot water and immediately place them in an ice bath to cool completely. Once cooled, peel and chop the eggs into desired size pieces. (10 minutes)

Recipe View In a large bowl, gently combine the slightly cooled potatoes, chopped eggs, celery, onion, and sweet pickle relish. (5 minutes)

Recipe View In a separate small bowl, whisk together the mayonnaise, mustard, garlic salt, celery salt, and black pepper. (2 minutes)

Recipe View Pour the dressing over the potato mixture and gently fold until everything is well combined. Be careful not to mash the potatoes. (5 minutes)

Recipe View Cover the potato salad and refrigerate for at least 2 hours to allow the flavors to meld together. (120 minutes)

Recipe View Before serving, give the potato salad a good stir and adjust seasoning if needed. Enjoy chilled!