Potato Salad

🧂 Ingredients

• 3 lbs potatoes

  about 5 medium potatoes
• 5 eggs
• 2 stalks celery

  or celery seed
• 5 green onion

  or white onion or onion powder
• paprika

  to taste
• salt & pepper

  to taste
• 1 1/4 cup mayonnaise
• 1 Tbsp yellow mustard
• 1/4 cup sweet relish
• 1/2 tsp garlic powder
• 2 tsp white vinegar
• 2 tsp sugar

Instructions

• 1 Fill large pot (for potatoes) over the stove over high heat and one medium pot
  (for eggs) and bring both to a boil
• 2 Add eggs to medium pot before boiling and boil them for 10 mins and let set in
  hot water for 2 for a hard boiled eggs
• 3 While the pot is coming to a boil, scrub peel and cut potatoes into 1 inch cubes
• 4 Add diced potatoes to the large boiling pot and make sure they are covered with
  water. Add a couple teaspoons of salt and bring the water to a boil over
  medium-high heat.
• 5 Cook potatoes until they are fork tender, about 10 minutes. Watch closely and do
  not overcook or the potatoes will become mushy. Drain and set aside.
• 6 In a large bowl, stir together mayonnaise, mustard, pickle relish, garlic
  powder, sugar and vinegar. (all dressing ingredients)
• 7 Once eggs are done crack and slice them and add to potato salad.
• 8 Add potatoes and stir to coat completely. Fold in eggs, celery and green onions.
  Taste and add salt and pepper as desired. If desired, top with a few sliced eggs
  and a sprinkle of paprika.
• 9 Cover and refrigerate overnight before serving.

Nutrition Info