Potato Salad

Swimming Pool Expert Poolside Recipes


•    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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