Potato Salad

I'm not sure where this recipe came from originally.  It is what I usually make when asked to bring something for a barbecue.  It's quick and simple to make, and seems to be well received.

Basic Recipe

  • 12 red potatoes
  • 2 cloves garlic
  • 8 eggs
  • 1 stalk of celery, with leaves, chopped fine
  • about 1/4 - 1/2 cup sweet relish (to taste)
  • 3-4 tablespoons prepared mustard
  • 1/2 - 3/4 cup mayonnaise
  • fresh ground pepper
  • a little salt

  1. Quarter potatoes (do not peel) and place in a large pot to boil.  Add garlic cloves to water.  Salt to taste.  Cook until just tender, but not mushy.  Perhaps 10-15 minutes.  Drain water.  Save and chop cooked garlic.

  2. Place eggs in another pot with cold water.  Bring to a boil.  Cover.  Turn off heat.  Let stand in hot water 10-12 minutes.  Remove eggs and let stand long enough that they can be handled.  Peel and chop.

  3. In a large bowl gently combine potatoes, eggs and other ingredients, being careful not to make mushy.  Serve warm.

Serves 9-12 with other food.

Page revised:  26 July 2013