Sherri's Potato Salad

This is my Mom's recipe-or at least as close as I can get it for now! Use the following as a guideline-add as little or as much of an ingredient as you like, you will love it. Mom used red potatoes because they hold-up well and I like them because you don't have to peel them unless you want. Also, this is a crunchy salad and not sweet. It really is best if you can chill overnight which makes it a great make-ahead dish. We always have potato salad at family gatherings and holidays- a real crowd pleaser but you can certainly make for 2 very easily. Cooking time is minimum chill time. Hope you enjoy it as much as I do!!!

• Ready In: 2 hrs 30 mins
• Serves: 10-12

Ingredients

• 5  medium  red potatoes, cooked whole, then diced while warm
• 10  hard-boiled eggs, diced
• 1⁄4  white onion, minced
• 3  celery ribs, chopped
• 3  large dill pickles, chopped (or 4 T. dill relish)
• 1  cup mayonnaise (enough for a creamy mixture)
• 1  tablespoon yellow mustard (dijon is good, too)
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon garlic powder
•  paprika (to garnish)

Directions

1. While potatoes and eggs are cooking, chop and mix together all other ingredients.
2. Add diced potatoes and eggs while still warm. (Will absorb the flavors better but of course this isn't necessary.).
3. Cover and chill for at least 2 hours-the longer the better! Let the flavors blend and then adjust seasoning if needed.
4. Sprinkle paprika (or black pepper) for garnish when serving.