Jamaican Potato Salad

INGREDIENTS:

4 cups potatoes diced
2 large eggs
2 stalk escallion chopped
2 tablespoon margarine
1 clove garlic
1/2 teaspoon garlic powder
1 cup miracle whip
1/4 tsp. black pepper
1/2 stalk celery (optional)
1/4 cup corn
1/4 cup baby peas (blanched)
1/4 cup carrot (optional)
1/4 tsp. salt

METHOD:

Wash, peel, dice and cook potatoes with eggs, about 10 mins.
Dice celery, slice escallion and finely chopped garlic.
When potatoes are boiled, drain instantly.
Place in a large bowl, toss with margarine.
Add corn, peas, escallion, garlic and celery.
Stir in miracle whip with pepper and salt.
Add chopped eggs and stir lightly, serve warm or cold.