So at the market today I got some big russets, some flat leaf fresh parsley,
green onions and some garlic heads as I was out of them. In the
refrigerator I had some pickle relish, Hellmans Light mayo, spicy Dijon
mustard, eggs, carrots. I've never put carrots in potato salad before, but
my brother made some a couple of weeks ago with green beans, so thought I'd
try a different veggie.

Into the pot went the russets, and about 5 cloves of garlic, and a little
later, a few eggs to boil. I lost one because you should never put a cold
egg into a pot of boiling water lol but the other 2 survived.

After the garlic was softened, I smashed it with some sea salt. Prepared
the green onions, parsley, carrots, which were diced very small because of
my braces. In a mixing bowl I added about 2 cups of the mayo, a couple of
spoonfuls of the mustard, the smashed salted garlic, parsley and everything
but the potatoes and eggs, which were diced. Mixed well. When the tators
were sufficiently cooked, I cooled them in cold water enough that I could
remove the skin. Diced into squares and folded in the mayo-veggie mix and
the diced eggs. Sprinkled Old Bay seasoning over the top and covered it and
it's now chilling and melding. I guess I won't get my tator salad today but
now I think I'm going to save it for dinner tomorrow and ask Mom to come
over to help eat it.

--
Cheryl