Potato Salad

Serves: 10

  • 12 small-medium Red potatoes
  • 4 boiled , chopped Eggs
  • 1/4 Cup, chopped Onion
  • 1/4 Cup, chopped Celery
  • 1 small can chopped black olives
  • 1/8 Cup Dill pickle relish
  • 1/2 of 3 oz jar Real bacon bits
  • 3 Tablespoons yellow mustard
  • 1 1/2 Cup mayonnaise
  • 2 Teaspoons ADAMS GARLIC POWDER
  • 1 Teaspoon ADAMS GROUND PEPPER
  • 1 Teaspoon ADAMS SALT
  • to garnish ADAMS PAPRIKA
Wash and cut potatoes in quarters. Boil eggs and potatoes. Course chop both. In bowl, mix onion, celery, olives, bacon bits, pickles, eggs, mustard, mayonnaise, garlic powder, salt, and pepper. Fold in Potatoes. Garnish with paprika. Chill in refrigerator until cold before serving.

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potato salad

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