Potato and Egg Salad

Instructions

1. 1

   Peel and dice the potatoes into bite-sized pieces.

2. 2

   Place the potatoes in a pot of salted water and bring to a boil. Cook until tender, about 10-15 minutes. Drain and let cool.

3. 3

   While the potatoes are cooking, hard boil the eggs. Place the eggs in a pot of water, bring to a boil, then reduce heat and simmer for 10 minutes. Drain and cool the eggs in cold water. Peel and chop the eggs.

4. 4

   Finely chop the onion and mince the garlic.

5. 5

   In a large bowl, combine the cooled potatoes, chopped eggs, onion, and garlic.

6. 6

   Add the mayonnaise and mix well to coat all the ingredients.

7. 7

   Season with salt and pepper to taste.

8. 8

   Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.

9. 9

   Serve cold and enjoy your Potato and Egg Salad.