Potato Salad
 Total Time |
|---|
| 1.40 hours |
Ingredients
6 large eggs- 8 medium Russet potatoes
- 1 tsp salt
- 4 tsp white pepper
0.5 tsp garlic salt
0.5 tsp onion powder- 0.5 onions
4 stalks celery
0.5 cup sweet pickle relish
1 tsp yellow mustard- 1 cup mayonnaise
0.5 small can olives
some paprika
Cookware
Instructions
Step 1
Boil eggs for 7 to 9 minutes in salted water.
Step 2
Boil Russet potatoes approximately 45 minutes in salted water until soft and you can easily put a knife through it.
Step 3
As soon as your potatoes are done, peel them and cut them in cubes.
Step 4
While potatoes are still warm, sprinkle salt, white pepper, garlic salt, and onion powder on top of them and carefully stir.
Step 5
Then add the 5 chopped eggs, chopped onions, celery and sweet pickle relish and stir carefully.
Step 6
Mix in yellow mustard, mayonnaise, and olives 30 minutes later.
Step 7
Top with sliced egg and paprika, refrigerate 3-6 hours or overnight.
Source
- Tante Myrna Seccia