Kickin’ Potato Salad

Hofmann Horseradish Mustard kickin' potato salad

Kickin’ Potato Salad


  • 7 red skin potatoes (or substitute with potatoes of choice)
  • 3 eggs
  • ½ cup chopped celery

  • ¼ tsp garlic salt
  • ¼ tsp of celery salt
  • ¼ cup mayonnaise
  • ½ cup yellow “Vidalia” onions

  • ½ cup pickle relish


  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, Hofmann Horseradish Mustard, and mayonnaise. Mix together well.
  • Refrigerate until chilled.