No fuss tater salad

Ingredients

6 each potatoes
1 bunch green onion
1 Dried/fresh dill
3 tbsp sweet relish
4 clove roasted garlic
1 pinch cayenne pepper
2 tsp paprika
5 boiled eggs
4 tbsp mustard
2 cup mayo

Directions

Peel and boil 4-6 large russet taters until fork tender.
Cut the taters in halves or thirds.
Drain.
Mash once or twice, (your preference).
In a separate bowl, combine, mayo, mustard, dill, cayenne, SnP, Roasted garlic, 3 Tablespoons of sweet relish.
After taters are done, fold sauce into taters.
(I recommend a separate bowl for the sauce so you don't put in too much.
) I chop and add green onions, roasted garlic and sometimes black olives, throw those in with the taters.
LAST - I add salt and pepper to taste, cut up boiled eggs, sprinkle paprika over it, let it sit in the fridge for a few hours, then serve! You can always adjust everything and try something new to add!