Potato Salad

5 Russet Potatoes, peeled & chopped
3 Hard-boiled eggs, diced
1/2 c. celery, chopped
1 tsp onion powder
3 TBSP sweet pickle relish
1/4 tsp garlic powder
1/4 tsp celery salt
1 TBSP yellow mustard
Salt & pepper to taste
1/2 c. mayonnaise
1/8 tsp chili powder
4 slices bacon, chopped

Peel & chop potatoes. Place potatoes in a large pot with water, bring to a boil. Cook until tender, about 15 – 20 minutes. Once tender, place potatoes in a colander and allow to cool. I run cold water over the potatoes to speed up the cooling process. In the meantime, hard boil 3 eggs and allow to cool. While the eggs and potatoes are cooking, start cooking the bacon also. Once bacon is done cooking, place on a paper towel.

Once the potatoes and eggs are cooled, add to a large bowl. Chop bacon and add to bowl also. Add in all other ingredients. Mix well and refrigerate until chilled. I like to sprinkle a little paprika on top of my potato salad to add some color 🙂

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