Potato Salad

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Ingredients
• 8–10 large Russet or Yukon Gold potatoes, peeled and cubed
• 1 medium/large onion, diced
• 4–5 eggs
• 1 ½ cups mayonnaise
• 3 tablespoons yellow mustard
• 2 teaspoons celery salt
• ¼ cup sweet relish
• 2 tablespoons seasoning salt
• Salt and pepper to taste (if needed)
• 1 celery stalk, finely diced
• Paprika, for garnish
• Chopped chives, for garnish


Instructions
1. Boil Potatoes & Eggs
• Peel and cube potatoes into 1-inch pieces. Rinse thoroughly.
• Place potatoes in a large pot and cover with cool water.
• Add rinsed eggs to the pot.
• Bring to a boil over medium-high heat and cook until potatoes are fork-tender (about 20 minutes).
• Drain and let cool slightly.
2. Prep Ingredients
• Peel the eggs.
• In a large bowl, combine warm potatoes with diced onion and celery.
• Chop most of the eggs and add them to the bowl, reserving one or two for topping.
3. Make the Dressing
• In a separate bowl, whisk together mayonnaise, mustard, relish, celery salt, and seasoning salt.
• Taste and adjust seasoning as needed.
4. Combine & Garnish
• Gently fold the dressing into the potato mixture, being careful not to mash the potatoes.
• Slice reserved eggs and place on top.
• Sprinkle with paprika and chopped chives.
• Chill for at least 1 hour (or overnight) before serving.


Substitutions
• Potatoes: Yukon Gold for a creamier texture; red potatoes for firmer cubes.
• Mayonnaise: Substitute with part Greek yogurt or sour cream for a lighter taste.
• Seasoning Salt: Use a blend of salt, garlic powder, onion powder, and paprika if unavailable.
• Relish: Dill relish for a tangier flavor.