JAMAICAN POTATO SALAD

4 cups potatoes diced
2 large whole eggs
2 tablespoon margarine
1/4 cup carrot (optional)
1/4 cup corn
1/4 cup baby peas (blanched)
2 stalks escallion (green onions), chopped
1/2 stalk celery, diced (optional)
1 clove garlic, finely chopped
1 cup mayonnaise
1/2 teaspoon garlic powder
1/4 tsp. salt
1/4 tsp. black pepper

Wash, peel, dice and cook potatoes with whole eggs, about 10 minutes. When potatoes are boiled, drain instantly. Remove eggs and set aside in a bowl of cold water.

Place potatoes in a large bowl, toss with margarine. Add carrot, corn, peas, escallion, celery, and garlic.

Stir in mayonnaise with garlic powder, salt, and pepper.

Peel hard boiled eggs and chop. Add to the potato mixture and stir lightly.

Serve warm or cold.

Adapted from a recipe by: Ryan MacMichael