Potato salad
Potato salad is always a hit at barbecues. This tangy recipe with a dressing made from mustard, relish and garlic salt will wow the tastebuds and satisfy hungry hordes.
Ingredients
- 5 potatoes
- 3 eggs
- 1 cup chopped celery
- 3 shallots
- 1/2 cup chopped onion
- 1/2 cup sweet pickle relish
- 1/4 tsp garlic salt
- 1/4 tsp celery salt
- 1 tbsp prepared mustard
- ground black pepper to taste
- 1/4 cup mayonnaise
Instructions
- 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.