Sherri's Potato Salad

• 5 medium red potatoes, cooked whole, then diced while warm
• 10 hard-boiled eggs, diced
• 14 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
• 12 teaspoon black pepper
• 14 teaspoon garlic powder
• paprika (to garnish)

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

red potatoes, eggs, white onion, celery, dill pickles, mayonnaise, yellow mustard, salt, black pepper, garlic, paprika

Taken from www.food.com/recipe/sherris-potato-salad-322592 (may not work)