Potato Salad

Ingredients

• 2 pounds red potatoes
• 12 eggs
• 4oz pimento peppers (in a jar)
• 3-4 carrots
• 2 tablespoons olive oil
• 1 bunch green onions, chopped, dark green parts separated from white and light green parts
• 3 cloves minced garlic (garlic powder works too)
• 1 teaspoon prepared yellow mustard (best with dill)
• 3-4 Tbsp mayo (or enough to make the salad)
• salt and freshly ground black pepper to taste

Instructions

• Place potatoes and carrots into a large pot and cover with water; bring to a boil.
• Reduce heat to medium-low and simmer until tender, about 20 minutes.
• Drain and rinse with cold water until cool enough to handle.
• Peel potatoes and carrots and cut into bite-sized cubes.
• Boil eggs for 10 mins.
• Peel and cut into bite-sized pieces
• Heat oil in a skillet over medium heat.
• Cook and stir white and light green onion pieces until soft and slightly golden, 3 to 5 minutes.
• Add garlic, stir, and remove skillet from heat.
• Stir potatoes, green onion-garlic mixture, dark green onion pieces, pimento peppers, mayo, mustard, salt, and black pepper together in a bowl until evenly combined.