Potato Salad

• Serves: 8-10
• Source
• Contributor: Kate

Ingredients

• 5 medium potatoes
• 4 large eggs
• 1 cup chopped celery
• ½ cup chopped sweet onion - use Walla Walla onions if they're in season
• 3/4 cup dill pickle relish
• 1/3 cup mayonnaise
• 1 tablespoon prepared mustard
• 1 teaspoon garlic salt
• salt and ground black pepper to taste

Instructions

1. Clean and peel potatoes. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15-20 minutes.
2. Drain, cool, peel, and chop potatoes.
3. While potatoes cook, 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.
4. Remove eggs from hot water; cool in an ice bath, peel, and chop into chunks.
5. Combine celery, onion, relish, mayonnaise, mustard, garlic salt, celery salt, and pepper in a large bowl. Mix together until well combined.
6. Add potatoes and incorporate. Taste and adjust ingredients.
7. Add the eggs last and incorporate. You want to do this last so the eggs don't completely fall apart during mixing.

Nutrition Facts
Calories	206
Fat	8g
Saturated Fat	2g
Cholesterol	72mg
Sodium	350mg
Carbohydrates	31g
Sugars	6g
Fiber	4g
Protein	6g

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