This Southern potato salad recipe combines warm chunks of tender potato with hard-boiled eggs, crunchy celery, mustard, and relish for an old-fashioned classic. This salad tastes best served warm.
Ingredients
- 4 medium potatoes
- 4 large eggs
- 0.5 cups mayonnaise
- 0.5 stalks celery , chopped
- 0.25 cups sweet relish
- 1 clove garlic , minced
- 2 tablespoons prepared mustard
- salt and pepper to taste
Instructions
-
1
Gather all ingredients.
-
2
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
-
3
At the same time, 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.
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4
Combine cooked and chopped potatoes and eggs with mayonnaise, celery, relish, garlic, mustard, salt, and pepper in a large bowl.
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5
Gently mix together and serve warm.
Nutrition Facts
Per serving
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