potato salad

Ingredients

Ingredients:

8-10 Large Yellow Potatoes

6 Eggs

4 Stalks Celery

½ Large Red Onion

1 Tbsp Garlic Powder

2 tsp Onion Powder

2 tsp Parsley

2 tsp Sea Salt

½ tsp Black Pepper

1 Cup Avocado Oil Mayo

½ tsp Paprika

Directions

Bring a large pot of water to a boil.

Peel and cube potatoes. Carefully add potatoes and eggs to the boiling water. Boil until the potatoes are fork tender. Drain potatoes and eggs. Remove the eggs and place in a bowl of cold water. Set aside both aside.

In the meantime, finely dice the celery and onion. Place in a large mixing bowl.

Peel the eggs and coarsely chop. Then add them to the large mixing bowl.

Add the garlic powder, onion powder, parsley, salt, and pepper to the large pot.

Once the potatoes have cooled, add to the large pot as well and mix everything thoroughly.

Mix in the mayo and make sure everything is evenly coated. At this point I like to take a potato masher and mash the mixture just a bit so there are no large chunks.

Add a sprinkle of paprika to the top of the salad. Refrigerate until fully chilled. At least 30 minutes.