Ingredients
3 pounds russet potatoes
10 hard boiled eggs peeled and chopped
2 cups mayonnaise
1/2 cup pickle relish or chop whole pickles if you like
4 tablespoon yellow mustard
3 tablespoons fresh chopped dill
2 teaspoon paprika
Salt and pepper to taste
Optional: 1 can sliced black olives (I like olives in my potato salad, but this is not necessary at all)
Directions
Cut the potatoes into 1/2" cubes and place them in a large stockpot (I leave the skins on for a little texture). Fill the pot with cold water until the potatoes are completely covered by 1 inch of water. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon of salt and cook the potatoes for 13 to 15 minutes, until fork tender.
Meanwhile, chop the hard boiled eggs, pickles if you are not using pre-made relish, and dill
Set out a large mixing bowl. Combine the mayonnaise, pickles/relish, mustard, dill, and paprika in the bowl. Mix until smooth.
Once the potatoes are fork tender, drain off the water. It’s OK if the potatoes are soft and crumbly, this will add the texture of the potato salad. Place the warm potato chunks into the dressing, followed by the chopped hard-boiled eggs. Gently fold the potato salad together. You can also mash some of the potatoes if you like. I mash about half of it. Then taste and salt and pepper as needed.
Cover the potato salad and refrigerate for at least 4 hours.
I would do the black pepper and paprika along the surface for prettiness.
Oh yes, I always scoop some into a bowl and then add a little more paprika and pepper on top.