- 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
Boil eggs for 7 to 9 minutes in salted water.
Boil Russet potatoes approximately 45 minutes in salted water until soft and you can easily put a knife through it.
As soon as your potatoes are done, peel them and cut them in cubes.
While potatoes are still warm, sprinkle salt, white pepper, garlic salt, and onion powder on top of them and carefully stir.
Then add the 5 chopped eggs, chopped onions, celery and sweet pickle relish and stir carefully.
Mix in yellow mustard, mayonnaise, and olives 30 minutes later.
Top with sliced egg and paprika, refrigerate 3-6 hours or overnight.
- Tante Myrna Seccia