Ingredients

The following ingredients have 7 Servings
  • 5 Pounds Potatoes (yukon gold)
  • 2 Cups Mayonnaise
  • 2 1/2 teaspoons Mustard
  • 1 Tablespoon Mustard (Dijon)
  • 1 Tablespoon Vinegar (apple cider)
  • 1 Tablespoon Dill (fresh, chopped)
  • 1/4-1/2 teaspoon Celery Salt
  • 1/2 teaspoon Smoked Paprika
  • 3/4 Cup Relish (sweet)
  • 2 Pickles ( Sweet Kosher Dill Baby, chopped)
  • 2 Green Onions (chopped)
  • 10 Eggs (hard-boiled, chopped)
  • 1/2 teaspoon Salt (or more, to taste)

Instruction

  • Start this recipe the day before you intend to eat it, or at least the morning of.
  • Fill a large pot with water. Give the potatoes a rough chop, skins on and place in the water and bring to a boil. Cook until soft when poked with a fork. 
  • Meanwhile, stir together the mayonnaise, mustards, vinegar, dill, celery salt, paprika, relish, pickles and green onions. 
  • Remove the potatoes and drain, allowing them to cool for a few minutes. 
  • Use a paring knife to remove skins, chopping the potatoes a little smaller and place 3/4 of the potatoes in the dressing. Mince the remaining potatoes and add to the dressing as it will make more texture in the salad. 
  • Add the eggs and gently fold to coat.  
  • Season with more salt if needed.
  • Sprinkle with more paprika, cover in plastic wrap and place in the fridge for the day or up to overnight. I prefer overnight. 
  • Stir and serve!