Potato Salad

Ingredients

• 3 lbs russet potatoes
• 6 eggs (hard-boiled)
• 1 cup mayonnaise
• 2 tbsp yellow mustard
• 1 tbsp sweet pickle relish
• 1/2 cup celery (finely diced)
• 1/4 cup sweet onion (finely diced)
• 1 tsp salt
• 1/2 tsp pepper
• Paprika for garnish

Instructions

1. Peel potatoes and cut into 1-inch cubes.
2. Cover with salted water and boil until fork-tender, about 15 minutes.
3. Drain and let cool slightly (warm potatoes absorb dressing better).
4. Peel and chop hard-boiled eggs.
5. Mix mayonnaise, mustard, relish, salt, and pepper in a large bowl.
6. Gently fold in warm potatoes, eggs, celery, and onion.
7. Taste and adjust seasoning.
8. Cover and refrigerate at least 2 hours.
9. Sprinkle with paprika before serving.