Taylors potato salad

• 2 1/2 lb red skin potatoes
• 1/2 dozen large eggs
• 1 1/2 cup mayonnaise
• 1 tbsp vinegar
• 2 tbsp olive oil, extra virgin
• 2 tbsp mustard
• 3 dash goya adobo
• 2 dash parsley

1. Dice the potatoes into bite size pieces.
2. Cook them in water on medium heat for 20 minutes or until tender.
3. Sprinkle on potatoes and eggs.
4. Mix the mayo mixture over and eggs.
5. Cook eggs to a hard boil.
6. Drain potatoes and dice eggs place in large bowl.
7. Mix together mayo, mustard, olive oil and vinegar.
8. Sprinkle adobo on potatoes and eggs.
9. Mix the mayo mixture over potatoes and eggs.
10. Then sprinkle parsley on top to add some color.
11. Enjoy .

red skin potatoes, eggs, mayonnaise, vinegar, olive oil, mustard, parsley

Taken from cookpad.com/us/recipes/348820-taylors-potato-salad (may not work)