Traditional potato salad

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 potatoes.

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.

Cool the eggs, peel and cut into pieces.

Combine chopped potatoes, chopped eggs, chopped celery, chopped onion, sweet pickle relish, mayonnaise, mustard, garlic salt, celery salt, and ground black pepper in a large bowl. Mix together until well combined.

Chill potato salad in the refrigerator before serving for best flavor results.