Potato Salad

🥘 Ingredients

• Russet potatoes
  8 medium
• celery
  4 stalks
• eggs
  6 large
• garlic salt
  1/2 tsp
• mayonnaise
  1 c
• olives
  1/2 small can
• onion powder
  1/2 tsp
• onions
  1/2
• paprika
• salt
  1 tsp
• sweet pickle relish
  1/2 c
• white pepper
  4 tsp
• yellow mustard
  1 tsp

1. 1

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

   eggs: 6 large
2. 2

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

   Russet potatoes: 8 medium
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.

   salt: 1 tsp, white pepper: 4 tsp, garlic salt: 1/2 tsp, onion powder: 1/2 tsp
5. 5

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

   onions: 1/2, celery: 4 stalks, sweet pickle relish: 1/2 c
6. 6

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

   yellow mustard: 1 tsp, mayonnaise: 1 c, olives: 1/2 small can
7. 7

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

   paprika