Sunday, April 24, 2011

Potato Salad

  • Adapted from

  • 8 potatoes
  • 8 eggs
  • 1 stalk celery, chopped
  • 1 cup sweet relish
  • 2 cloves garlic, minced
  • 1/4 cup prepared mustard
  • 1 cup mayonnaise
  • salt and pepper to taste

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15-20 minutes; drain 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; peel and chop.

  • In a large bowl, gently mash the potatoes.  Then combine the eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve.

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