Potato Salad - cooking recipe

Ingredients

10 lb. Russet potatoes
1 large Bermuda onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
1/2 c. fresh parsley, chopped fine
1 (8 oz.) can black olives, chopped (optional)
6 boiled eggs, chopped
1 c. sweet pickle relish
2 tsp. garlic powder
1 tsp. celery salt
1 tsp. onion powder
1 (5 oz.) prepared mustard
1 (16 oz.) mayonnaise

Preparation

Boil potatoes.
Cool and peel potatoes.
Mash potatoes coarsely.
Add all ingredients and stir vigorously.
Serve cold. Top with chopped eggs.