Potato Salad

1. Start with cutting your potatoes into small even cubes. Rinse the potatoes off in cold water. Add the potatoes to a pot and cover with cold water. Add 2 tsp garlic powder and bouillon seasoning to the water. Bring the potatoes to a boil and cook until they are fork tender. Drain the potatoes and set aside.
2. While the potatoes are coming to a boil, boil your eggs for 15- 20 minutes. Place the eggs in an ice bath once they are done boiling.
3. Set 4 eggs aside strictly for the potato salad. Set the remaining 8 for the deviled eggs (below).
4. Peel the eggs clean and mash them completely.
5. In a large bowl, add the potatoes.
6. Mix in the eggs, relish, onion, 2 tbsp garlic powder, 2 tbsp onion powder, 1 tbsp smoked paprika, 1-2 tsp black pepper, 1 tbsp Italian seasoning, 1 tbsp garlic and herb seasoning, 2 tbsp stone ground mustard, 1 tbsp yellow mustard, 1/2 tbsp granulated sugar, & the 1 cup of mayonnaise. You may not need to add all of the mayonnaise. Adjust to your consistency.
7. Once the ingredients are mixed together, place in the refrigerator to chill for at least two hours to allow the ingredients to come together collectively.

Deviled Eggs

1. Fry your bacon strips and place them to the side for your garnish.
2. Peel the 8 eggs clean. Split the eggs in half evenly and toss the yolks into a small bowl.
3. Place the halves of the eggs to the side.
4. Mash the yolks up.
5. Add into the bowl with the eggs, yellow mustard, mayonnaise, black pepper, relish, garlic powder, onion powder, paprika, and sugar. Mix until well combined.
6. Add the mixture a teaspoon at a time to your egg halves.
7. Use a piping bag to make it easier.
8. Garnish with pieces of your bacon. Serve and enjoy!