Festive Potato Salad Recipe
Potatoes purple red and white, boiled and cubed and drained (these potatoes are in bags blue, red and white small potatoes)
Hard boiled eggs for the top sliced around 4
Sliced green or black olives to taste
Sweet relish around 1 tablespoon
Chopped celery around 1 stalk
Chopped radishes 1 or 2
Chopped firm plum tomatoes 1 or 2 squeeze out the seeds
1/2 finely chopped Bell pepper
1 teaspoon granulated garlic (or you can use finely chopped onion)
While the potatoes are still warm add all the chopped ingredients and season with granulated garlic, salt and pepper to taste. Fold in 1/2 cup at a time mayonnaise and add as much as you like where it's not dry.
Place the boiled sliced eggs on top.
Refrigerate overnight or at least 3 hours before serving.