Egg Salad Potato Salad

Ingredients

• 5 large eggs

• 2 pounds medium white potatoes, peeled and quartered

• Salt, as needed

• 1 1/2 cups mayonnaise, divided, more to taste

• 1 tablespoon Dijon mustard

• 1 tablespoon store-bought or homemade relish, more to taste

• 1 1/2 teaspoons cider vinegar

• 1/2 teaspoon onion powder

• 1/4 teaspoon garlic powder

• 1/4 teaspoon freshly ground black pepper

• 1 large celery stalk, finely chopped, leaves reserved for garnish

• 2 tablespoons thinly sliced fresh chives, more for garnish

Description

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.