5 large eggs (hard boiled and peeled)
5 large baking potatoes (peeled and quartered)
2 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1 med. onion (finely chopped)
½ red bell pepper (seeds removed and finely chopped)
2 Tbsp. sweet relish
½ cup light mayonnaise
¼ cup mustard
1 tsp. paprika (to sprinkle on top later)
Cool cooked and peeled eggs in fridge. In a Dutch oven add about 4-5 cups of water covering potatoes and bring to a boil; add salt, garlic powder and onion powder. Boil uncovered for about 7-10 minutes until fork goes in about ¼ inch. When potatoes are fork tender drain and set aside to begin cooling and then set in fridge for about an hour.
After eggs and potatoes are completely cooled by refrigerator then dice eggs and potatoes and put into a large mixing bowl. Add all remaining ingredients, except the paprika later for topping. Mix ingredients thoroughly.
Refrigerate the completely mixed Potato Salad for at least 3 more hours, however it really is prepared at its best when made the day before and chilled overnight.
Prior to serving sprinkle the paprika on top, serve and enjoy!