Egg Salad Potato Salad

Gather the ingredients.

Hard-boil the eggs, drain, and place in cold water to cool, about 15 minutes. Peel the eggs and refrigerate until cold, about 1 hour.

Put the potatoes and 1 tablespoon of salt in a large saucepan and add enough water to cover by 1-inch. Boil potatoes until tender and easily pierced with a knife, 21 to 25 minutes. Do not overcook or the potatoes will become too mushy.

Toward the end of cook time, fill a large bowl with ice and water. Drain potatoes through a large strainer and place strainer with potatoes into the ice bath.

Let potatoes cool in ice bath, 10 to 15 minutes. Drain once more, then chop potatoes into 3/4 inch cubes. Set aside.

In a large bowl, combine 1 cup of mayonnaise (use the creamy, mild-flavored kind), mustard, relish, vinegar, onion powder, garlic powder, pepper, and salt to taste.

Coarsely chop 4 eggs. Add to the bowl and mash into the mayonnaise mixture.

Add the potatoes, celery, and chives. Gently fold the mixture together until combined.

If the mixture is not creamy enough, add another 1/4 cup of mayonnaise at a time until it reaches the desired consistency. Adjust the seasoning with salt, if needed.

Put the salad in a serving dish. Slice the remaining egg into six pieces. Place pieces around the salad and garnish with celery leaves, and chives.

Refrigerate, covered, for at least 2 hours before serving.