No fuss tater salad

• 6 each potatoes
• 1 bunch green onion
• 1 Dried/fresh dill
• 3 tbsp sweet relish
• 4 clove roasted garlic
• 1 pinch cayenne pepper
• 2 tsp paprika
• 5 boiled eggs
• 4 tbsp mustard
• 2 cup mayo

1. Peel and boil 4-6 large russet taters until fork tender.
2. Cut the taters in halves or thirds.
3. Drain.
4. Mash once or twice, (your preference).
5. In a separate bowl, combine, mayo, mustard, dill, cayenne, SnP, Roasted garlic, 3 Tablespoons of sweet relish.
6. After taters are done, fold sauce into taters.
7. (I recommend a separate bowl for the sauce so you don't put in too much.)
8. I chop and add green onions, roasted garlic and sometimes black olives, throw those in with the taters.
9. LAST - I add salt and pepper to taste, cut up boiled eggs, sprinkle paprika over it, let it sit in the fridge for a few hours, then serve!
10. You can always adjust everything and try something new to add!

potatoes, green onion, dill, sweet relish, garlic, cayenne pepper, paprika, eggs, mustard, mayo

Taken from cookpad.com/us/recipes/361901-no-fuss-tater-salad (may not work)