Southern Mustard Potato Salad

Ingredients

• 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 6 hard-boiled eggs
• 1 cup mayonnaise
• 1/4 cup yellow mustard
• 1/3 cup sweet pickle relish
• 1/2 cup diced celery
• 1/3 cup diced sweet onion
• 2 tablespoons dill pickle juice
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika for dusting

Before you cook

• Peel the potatoes and cut them into even one-inch chunks so they cook at the same rate.
• Hard-boil the eggs, cool them in ice water, and peel them.
• Chop four of the eggs and slice the other two for the top.

Steps

1. Put the potatoes in a large pot and cover them with cold salted water by 2 inches.
2. Bring the pot to a boil, then lower it to a simmer.
3. Cook for 12 to 15 minutes until a paring knife slides into a chunk with slight resistance.
4. Drain the potatoes and spread them on a sheet pan to steam dry for 5 minutes.
5. Sprinkle the warm potatoes with the pickle juice, which they will absorb while hot.
6. Whisk the mayonnaise, yellow mustard, relish, salt, and pepper together in a large bowl.
7. Add the still-warm potatoes, celery, onion, and chopped eggs to the bowl.
8. Fold everything together gently so the potatoes do not break down into mash.
9. Taste and adjust the salt and mustard.
10. Smooth the top, arrange the sliced eggs across it, and dust with paprika.
11. Chill for at least 2 hours before serving.