Edward's Potato Salad

• 6 lbs Idaho potatos, medium diced, cooked until your desired tenderness.
• 1 green bell pepper, thinly sliced, finely diced
• 1 red bell pepper, thinly sliced, finely diced
• 1 medium yellow onion, finely diced
• 2 stalks celery finely diced
• to taste salt
• to taste black pepper
• to taste garlic powder
• 2 sprigs rosemary
• 1/4 cup mustard
• 2 cups mayo (any works just use what you like best)
• 2 oz pickle relish

1. Cook potatoes to your desired tenderness
2. Drain and cool potatoes
3. Mix remaining ingredients and cool potatoes well.
4. Chill 2 hour for best flavor.
5. Serve and garnish with parsly flakes and enjoy

potatos, green bell pepper, red bell pepper, yellow onion, stalks celery, salt, black pepper, garlic, rosemary, mustard, mayo, pickle relish

Taken from cookpad.com/us/recipes/480536-edwards-potato-salad (may not work)