Name: Potato Salad
Ingredients: 2 1/2 lbs. russet potatoes (peeled & diced); 3 large eggs (boiled); 3 large celery ribs (peeled and diced); 1/2 cup Wickles Relish; salt and pepper (to taste); mayonnaise (to taste); yellow mustard; paprika

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5 from 1 vote

Potato Salad

Course: Side Dish

Servings:

Ingredients

2 1/2 lbs. russet potatoes peeled & diced
3 large eggs boiled
3 large celery ribs peeled and diced
1/2 cup Wickles Relish
salt and pepper to taste
mayonnaise to taste
yellow mustard
paprika

Instructions

Scrub and wash small red potatoes and quarter into bite sized pieces.
Cover in cold, salted water and bring to a boil. Cook until just tender
and drain into a colander. Let sit and cool a few minutes and transfer to
bowl.
Boil eggs and cool in cold water a few minutes. Peel, chop and add to
potatoes. Add celery, Wickles Relish, salt, pepper and mayonnaise and
stir only once or twice. A little yellow mustard can be added if desired. Adjust seasonings. More relish or mayonnaise may be added. I only add enough to coat ingredients lightly. Sprinkle with paprika.
Chill and serve.