Potato Salad

5 lbs. Yukon Gold Potatoes

8 Eggs, hard boiled

2 Bunches of Green Onion, finely chopped

2 Carrots, Grated

oz. can Black Olives, finely chopped

1/2 Cup Mayo

1/2 Cup Sour Cream

Kosher Salt

1 1/2 Tbsp. Mustard

1 Tsp. Freshly Ground Black Pepper

1 Tsp. Seasoned Salt

1 Tsp. Paprika

3 Tbsp. Relish

Peel your potatoes and add them to a large pot of boiling salted water. Let them boil until they are tender. Drain the potatoes and allow them to cool completely.

Once cooled chop up the potatoes in 1/2 inch pieces, and place them in a large bowl. Chop up the hard boiled eggs, green onion, black olives, and add them to the potatoes.

Add the shredded carrots, mayo, sour cream, mustard, black pepper, seasoned salt, paprika, relish, and stir until well combined. Taste and adjust seasoning to your liking.

Cover and chill in the fridge for a minimum of 30 minutes.

Serve and enjoy.