dill pickle relish
Zatarain’s liquid crab boil
salt and pepper
Boil cubed potatoes and eggs in a large pot with liquid crab boil.
Drain potatoes and peel eggs. Remove the yolks and set aside in a medium bowl.
Add the potatoes and chopped egg whites to a large bowl
Smash yolks and add mustard, garlic powder, relish, mayo and a generous amount of salt and pepper to the bowl.
Add the mixture to the potatoes and eggs until desired consistency.
Finely chop green onions and fold them into the potato salad. Serve warm or refrigerate and serve later.