Potato Salad

🥘 Ingredients

• eggs 6 large
• Russet potatoes 8 medium
• salt 1 tsp
• white pepper 4 tsp
• garlic salt ½ tsp
• onion powder ½ tsp
• onions ½
• celery 4 stalks
• sweet pickle relish ½ cup
• yellow mustard 1 tsp
• mayonnaise 1 cup
• olives ½ small can
• paprika

1. 1

   Boil eggs for 7 to 9 minutes in salted water.
2. 2

   Boil Russet potatoes approximately 45 minutes in salted water until soft and you can easily put a knife through it.
3. 3

   As soon as your potatoes are done, peel them and cut them in cubes.
4. 4

   While potatoes are still warm, sprinkle salt , white pepper , garlic salt , and onion powder on top of them and carefully stir.
5. 5

   Then add the 5 chopped eggs, chopped onions , celery and sweet pickle relish and stir carefully.
6. 6

   Mix in yellow mustard , mayonnaise , and olives 30 minutes later.
7. 7

   Top with sliced egg and paprika , refrigerate 3-6 hours or overnight.