Patti's Potato Salad

READY IN: 2hrs 40mins
SERVES: 8-12




  • Place potoates in large pot with enough water to cover by an inch.
  • Bring to boil over high heat.
  • Reduce the heat to med-high and simmer until tender, but not mushy, about 20 minutes.
  • Pour out most of the water and place the pot in the sink.
  • Run cold water over the potatoes for about 2 minutes.
  • Drain well.
  • Peel the potatoes and cut them into 1/2 inch cubes.
  • Place in a large bowl.
  • Chop 4 hard-cooked eggs and add to the potates, along with the red onion, green pepper and celery.
  • Sprinkle with celery seed.
  • Gradually stir in the mayonnaise, mustard and relish, being careful not to smash the potatoes.
  • Season with salt and pepper to taste.
  • Transfer to a large serving bowl.
  • Slice the 2 remaining hard cooked eggs.
  • Arrange the slices on top of the salad and sprinkle with paprika.
  • Server immediately, or cool, cover tightly with plastic wrap and refrigerate until chilled, at leat to hours.
  • Note: How to hard cook eggs.
  • Place the eggs in a saucepan (non-aluminum) just large enough to hold them in one layer.
  • Fill with enough cold water to cover by 1 inch.
  • Bring to a gentle boil over high heat.
  • cook for 30 seconds.
  • Remove from the stove and cover tightly.
  • Let stand for 15 minutes.
  • Pour out most of the water and place the pan in the sink.
  • Let cold water run over eggs for about 3 minutes.
  • Crack and peel the eggs while still warm.