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# :potato: Potato Salad

![Potato Salad](../assets/images/potato-salad.png){ loading=lazy }

| :timer_clock: Total Time |
|:-----------------------: |
| 1.40 hours |

## :salt: Ingredients

- :egg: 6 large eggs
- :potato: 8 medium Russet potatoes
- :salt: 1 tsp salt
- :salt: 4 tsp white pepper
- :garlic: 0.5 tsp garlic salt
- :onion: 0.5 tsp onion powder
- :onion: 0.5 onions
- :leafy_green: 4 stalks celery
- :cucumber: 0.5 cup sweet pickle relish
- :hotdog: 1 tsp yellow mustard
- :egg: 1 cup [mayonnaise][1]
- :olive: 0.5 small can olives
- :hot_pepper: some paprika

## :cooking: Cookware

## :pencil: 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][1], and olives 30 minutes later.

### Step 7

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

## :link: Source

- Tante Myrna Seccia

[1]: <../sauces-and-dressings/mayonnaise.md>