Photo: Oxmoor House
Yield
6 servings (serving size: 3/4 cup)

Get back to basics with a traditional potato salad featuring chopped celery, sweet pickle relish, and eggs combined with a tangy mayonnaise-based dressing flavored with mustard and vinegar.

How to Make It

Step 1

Cook potatoes in boiling water 25 minutes or until potatoes are tender; drain and cool completely.

Step 2

Cut potatoes into 1/2-inch cubes. Combine potatoes, onion, celery, relish, and eggs in a large bowl. Combine mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Pour over the potato mixture, tossing gently to coat. Cover and refrigerate at least 8 hours.

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