Margurite Ellefson Potato Salad

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add potatoes and cook until tender but still firm, about 15 minutes.

3. 3

   Drain, cool, peel and cube.

4. 4

   Place eggs in a saucepan and cover with cold water.

5. 5

   Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.

6. 6

   Remove from hot water, cool, peel and cube.

7. 7

   In a large bowl, combine the potatoes, eggs, celery, onion, radish, garlic salt, celery salt, and mayonnaise.

8. 8

   Mix together well and refrigerate until chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.