A classic potato salad is a must-have at every 4thof July celebration, picnic and barbecue. Based on my mom's recipe, it's creamy with a little bit of crunch from the celery and tang from the sweet relish.
In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 12-15 minutes. Drain and let cool slightly.
In a large bowl, combine mayonnaise, green onion, celery, yellow mustard, sweet relish. Stir until well combined.
Fold in cooked potatoes and eggs, then season with salt and pepper. Refrigerate until ready to serve.
