This simple, traditional Potato Salad Recipe With Egg, handed down from my grandma to my mother and then to me, has their secret ideas that makes it the perfect potato salad recipe each single time. My mother makes traditional mustard, pickle, and hard-boiled egg potato salad. It’s easy, however I’ve by no means made or tasted another potato salad better than her version. And I’m not the only individual to suppose so. It could also be a reasonably bold to assert, however saying this potato salad recipe is one of the best is a statement I’ll completely stand behind.
Potato Salad Recipe With EggCourse: Salad, Sides, LunchDifficulty: Easy
1/4 cup mayonnaise
1 cup chopped celery
1/2 cup sweet pickle relish
1/2 cup chopped onion
1 tablespoon prepared mustard
1/4 teaspoon celery salt
1/4 teaspoon garlic
salt & ground black pepper to taste
- Bring a large pot of salted water to a boil. Add potatoes and cook till tender however nonetheless firm, about 15 minutes. Drain, cool, peel and chop.
- Meanwhile, place eggs in a saucepan and cover with chilly water. Cover, bring water to a boil, take away from heat, and let eggs stand in hot water for 10-12 minutes. Once cool, peel and chop.
- Mix the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise in a large bowl. Combine together nicely and garnish with fresh dill and paprika.
- Cover the potato salad and refrigerate for at the least 4 hours. If in case you have time to make it ahead, it tastes even better on day two. Keep refrigerated in an airtight container for up to 1 week.