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.
1 1/2 pounds baking potatoes, halved
1/2 cup finely chopped red onion
1/4 cup finely chopped celery
1/4 cup sweet pickle relish
2 hard-cooked large eggs, coarsely chopped
1/3 cup light mayonnaise
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
How to Make It
Cook potatoes in boiling water 25 minutes or until potatoes are tender; drain and cool completely.
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.