I'm not normally a huge fan of potato salad, but I had a whole bunch of mini potatoes that needed to get used up. I found an interesting looking recipe from Betty Crocker, so I thought I would try that with just a few changes for personal taste. Success!! I am proud to say this recipe will win over even the most skeptic people.
15-20 mini potatoes, or 5-6 large
1 cup celery, chopped
1/3 cup red onion, diced
2 tsp dijon mustard
1 tsp regular mustard
1/3 cup sweet relish
1/2 cup mayo
1/2 tsp celery salt
dash of garlic powder
dash of pepper
1. Cover potatoes in large pot with water, bring to a boil. Let boil uncovered, for 12-15 minutes, until potatoes are tender but not mushy. Do NOT overcook. Rinse with cold water, and when cool enough, dice. I leave the skins on.
2. Meanwhile, put eggs in a saucepan and cover with water. Bring to a boil, cover and remove from heat. Let stand, covered, for 15 minutes. Put in ice bath to cool and when ready, dice.
3. Mix remaining ingredients in bowl and when eggs and potatoes are cool, add and mix well. Best if sits in fridge for at least 1 hour for flavours to blend.
Source: Betty Crocker Anniversary Cookbook