Potato Salad
serves 6

Potato Salad

Creamy, crunchy potato salad brings back memories of potlucks and barbecues.

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5 thin skinned potatoes (yukon gold work well), peeled and diced
3 hard boiled eggs, peeled and chopped
1 cup chopped celery
1/2 cup each dill pickle relish, chopped onions, and sliced olives

1/4 teaspoon garlic powder (optional)
1/2 tablespoon mustard
1/4 cup light mayonnaise

1. Bring a large pot of water to boil. Add diced potatoes, cook until tender but firm. About 7-10 min. Drain completely and cool.
2. In a large glass bowl add potatoes, eggs, celery, pickle relish, onions, olives, garlic powder, mustard, and mayonnaise. Mix together well. 
3. Cover and refrigerate at least 2 hours. (You may refrigerate overnight.) 

Calories 243,  Fat 7.2g,  Cholesterol 96mg,  Sodium 391mg,  
Carbohydrates 40.2g,  Fiber 5.5g,  Sugars 9.7g,  Protein 6.5g