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  • COURSESalad, Side Dish


5 medium-sized potatoes about 2 lb. or 900 g, boiled, cooled, peeled, and chopped

3 large eggs boiled, cooled, peeled, and chopped

1 cup 150 g chopped celery

½ cup 80 g chopped onion

½ cup 120 g sweet pickle relish

¼ teaspoon garlic salt


¼ teaspoon celery salt

1 teaspoon prepared mustard

Ground black pepper to taste

¼ cup 60 g mayonnaise


In a large pot, bring salted water to a boil. Add the potatoes and cook until tender, approximately 15 minutes. Drain the potatoes, let them cool, then peel and chop them into bite-sized pieces.

In a separate pot, boil the eggs for 10-12 minutes. Once done, remove from heat, let them cool, then peel and chop.

In a mixing bowl, combine the chopped potatoes, eggs, celery, onion, sweet pickle relish, garlic salt, celery salt, mustard, ground black pepper, and mayonnaise. Gently toss the ingredients together until well coated and thoroughly combined.

Refrigerate the potato salad for at least an hour to allow the flavors to meld together. Serve chilled and enjoy!


Feel free to adjust the seasoning according to your taste preferences. Add more mustard for a tangier kick or increase the garlic salt for added flavor.

For a lighter version, you can use low-fat or light mayonnaise.

This potato salad tastes even better when made a day in advance, as it allows the flavors to develop further.


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