Creamy Potato Salad

Ingredients

• 4lbs potatoes
• 8 hard boiled eggs, grated
• 1 tablespoon white vinegar
• ½ teaspoon ground black pepper
• 2 teaspoon seasoned salt or adobo
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• ¼ teaspoon sugar
• ¼ cup onion, finely diced
• 1 ½ cup mayonnaise
• 1-2 teaspoon yellow mustard

Instructions

1. Peel and chop potatoes into small 2in pieces. Boil 15+ minutes until cooked, but still firm. Drain and let cool completely
2. Boil eggs for about 18 minutes. Let cool. Peel, and grate egg, set aside.
3. Add egg to a deep bowl, pour vinegar over and gently stir. Add cooled potato on top of egg, Add onions and seasonings. Toss gently. Taste and adjust seasonings.
4. Add mayonnaise and yellow mustard. Toss to coat completely.
5. Spoon into a dish and refrigerate a few hours or overnight.
6. Garnish with paprika or cayenne pepper before serving.

Notes

Eggs may be chopped instead of grated.
Hellmann’s brand mayonnaise is preferred for this recipe.
Red potatoes are creamier and will work well in this recipe, even though russet potatoes were used. (alicaspepperpot)