ice-cold water. Let stand until cool enough to handle before peeling.
3. Once the eggs have cooled, remove the shells by tapping each egg gently on the counter or sink all over to crackle it. Roll an egg between your hands to loosen the shell. Peel, starting at the large end, while holding the egg under cold running water; this facilitates peeling. Grate the eggs through the large holes on a box grater or finely chop them.
4. Combine mayonnaise, celery, onion, pickle relish, the remaining 1/2 teaspoon salt and pepper in a large bowl. Add the cooled potatoes and grated eggs; stir to combine. Serve at room temperature or chilled.
Nutrition
Per serving: 199 Calories; 7 g Fat; 1 g Sat; 2 g Mono; 68 mg Cholesterol; 32 g Carbohydrates; 4 g Protein; 2 g Fiber; 574 mg Sodium; 446 mg Potassium