|5 lbs Peeled & Cubed Yukon Gold Potatoes|
|1 Small Diced Sweet Onion|
|6 Hard Boiled Eggs|
|1/4 Cup Diced Sweet Dill Pickles|
|1/2 Cup Dill Relish|
|1 Cup Diced Celery|
|1 1/2 Cups Mayonnaise|
|2 Tbsp Yellow Mustard|
|Salt & Pepper to Taste|
Everything in moderation.
If you prefer a good Macaroni Salad instead of Potato Salad, make sure you try this recipe: Hot Rod’s Macaroni Salad
Boil the peeled and cubed potatoes in a 5 quart pot with a little salt added to the water. Boil for approximately 7 to 8 minutes (check for firmness around the 5 minute mark). Drain well and rinse in cold water so the potatoes stop cooking.
In a small bowl, combine chopped onion and eggs. Set aside. In a separate bowl, combine pickles, celery, salt and pepper, mustard and mayonnaise.
Once potatoes are cooled, fold in chopped onions and eggs. Add mayonnaise mixture to potato mixture and combine gently. At this point if the salad seems dry, you can add additional mayonnaise.
Garnish top with slices of hard boiled eggs and sprinkle with paprika, if desired.