Ingredients

Let’s Cook!

• 1
  In a medium stockpot, cover potatoes with water. Bring to a boil. Once boiling turn down the heat to medium-high and cook for 30 minutes. Must be fork tender, if not sure cook for 5 minutes. Drain water and set potatoes aside to cool. (Cool for 45 minutes)
• 2
  While potatoes are cooking, hard boil eggs in a sauce pan. Cover eggs with water. Bring to boil and cook for 12 minutes. Drain water and then put eggs under cool water until they are cool enough to peel.
• 3
  While eggs and potatoes are cooking, chop onion, celery, and parsley. Add into a large mixing bowl wit mayo, mustard, salt, pepper and garlic powder. Chop eggs and potatoes once cool and mix into the salad.