Prep 15 mins
Cook 30 mins
On old family recipe passed down from my grandmother. Seems to get quite a number of requests, especially for cookouts and holiday parties.
- 6 potatoes, boiled (yukon golds work best, avoid redskins)
- 5 extra large eggs, hard-boiled
- 2 stalks celery
- 4 tablespoons mayonnaise
- 3 tablespoons sweet pickle relish
- 1⁄2 medium onion
- salt & pepper (to taste)
- Boil Eggs and Potatoes (unskinned makes for better flavor)- eggs need about10-15 minutes, potatoes about 20-25 minute or until tender. Once the potatoes (and eggs) are boiled, you can peel them by scraping off the skin with a paring knife if you haven't already done so. Quarter the potatoes (or small enough to be bite sized) and add to a large bowl. Shell the eggs, cut them up (I end up cutting them into 1/12s) and add them to the potatoes. Add salt and pepper. Split each celery stalk in half and dice and add to bowl along with the onions, diced. Add the mayonaise and relish and mix. Serving size is roughly 1/2 cup per person.