Recipe Egg Potato Salad

This simple southern style potato salad is as easy as 1 2 3.

Recipe egg potato salad. In a large bowl combine the potatoes eggs celery onion relish garlic salt celery salt mustard pepper and mayonnaise. Add the remaining ingredients to the potatoes in the bowl. Cube potatoes and place in bowl.

In another bowl mix together mayonnaise apple cider vinegar sugar mustard salt celery seed and pepper until well blended. Drain and cool in ice water. Dice the boiled potatoes and put into a bowl.

Chop the eggs and add to the potatoes. Chill this is a side dish that should be served cold. Mix the dressing ingredients in a small bowl.

Cool to room temperature and peel. Combine ingredients once the potatoes have cooled completely add those finely chopped veggies to the large bowl with the cooled potatoes and the prepared dressing. Place your eggs in a large pot and cover with cold water.

Once the eggs start to boil take them off the heat and keep covered for 15 minutes. Finely chopped vegetables are key in a potato salad. Wash dry and slice your scallions.

Now for the eggs cover the eggs in a saucepan with cold water pour in about 2 tablespoons of vinegar into it. Add the mayo mixture to the potato salad and stir to combine. Once they re done peel and chop them into bite size chunks.