This is potato salad the old-fashioned way, with eggs, celery and relish. It’s really good to serve with chili.
1 cup chopped celery
1/2 cup chopped onion
1/2 cup sweet pickle relish
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
1 tablespoon prepared mustard ground black pepper to taste
1/4 cup mayonnaise
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
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, cool, peel and chop.
In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise.
Mix together well and refrigerate until chilled.