Reblogged from deepsouthdish:  YUM!!

Ingredients

• 7 medium sized russet potatoes
• 1/2 cup of onion, minced
• 1 large stalk of celery, chopped
• 1 teaspoon of kosher salt
• 10 turns of the pepper grinder, or to taste
• 3 boiled eggs, chopped
• 1 cup of real mayonnaise
• 1 teaspoon of yellow mustard
• 1 tablespoon of chopped sweet pickle or pickle relish
• Paprika to garnish, if desired

Instructions

Rinse and scrub potatoes and place whole in a large pot of salted water; bring to a boil. Boil until tender but still firm, about 15-20 minutes. Test by piercing with a sharp knife.

Remove the potatoes from the hot water and set aside until cool enough to handle, but still warm. Peel and cut into chunks (or cubes if you prefer) and place into a large serving bowl.

Add the onion, celery, salt, pepper and eggs; toss. In a separate small bowl, mix together the mayonnaise, mustard and sweet pickle, and spoon over the potatoes; toss again until all the potatoes are coated. Taste and adjust seasonings as desired. Sprinkle top lightly with paprika, if desired.

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