Potato Salad

 5 lbs Russet Potatoes

2 cups mayonnaise ((your favorite brand))

1 cup refrigerated dill pickle relish

2 tablespoons yellow mustard, (or 1 part yellow + 1 part dijon)

1 tablespoon apple cider vinegar

1 tablespoon celery seeds

1/2 teaspoon paprika

12 hard boiled eggs, (peeled and chopped)

3 celery stalks, ( diced)

1 cup sweet onion, ( diced)

1/2 cup dill pickles (diced)

1 tablespoon fresh chopped dill

Salt (and pepper)

Cut and peel the potatoes into bite size pieces and place them in a large stock pot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender.

Meanwhile, in a medium bowl mix the mayonnaise, dill pickle relish including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth. Then chop the eggs, celery, onions, pickles, olives, and dill.

Once the potatoes are very tender, drain off all the water. They should be soft and crumbly. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, pickles, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika.

Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two! Keep refrigerated in an airtight container for up to one week.