Perfect Potato Salad

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Growing up in a large family, our meals were always quite simple. My mother wasn’t one to prepare complicated recipes. Opening a bag of frozen peas, boiling potatoes, and throwing meat in the oven, was about as complicated as she would get when preparing dinner. I first tasted potato salad at my in-law’s house and quickly realized that it was one of my husband’s favorite side dishes. After trying several recipes, this one has become a family favorite. Boiling the potatoes and eggs can take a bit of time, but this basic recipe is pretty simple to assemble in no time at all.

Perfect Potato Salad

5 potatoes, peeled and diced
3 eggs
1 cup chopped celery
1/2 cup chopped onion
1/4 cup sweet pickle relish
1/4 teaspoon garlic powder
1 cup mayonnaise
Salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. Place eggs in a small saucepan; cover with cold water. Cover saucepan and bring water to a rolling boil for 1 minute; remove from heat, and let eggs stand in boiled water for 10 to 12 minutes. Drain water, peel and chop eggs.
In a large bowl, combine the potatoes, eggs, celery, onion, relish. Mix together mayonnaise, garlic powder, salt, and pepper. Pour over potato mixture to combine. Refrigerate until ready to serve.

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