Potato Salad

By lorik

Ingredients

• 6 white or Yukon gold potatoes (about 3 lbs)
• 3 large eggs
• ½ Vidalia onion, peeled and finely chopped
• 3 tablespoons sweet pickle relish
• 2 Tablespoons spicy brown mustard
• ¼ cup yellow mustard
• 3/4 cup mayonnaise
• Salt and pepper
• 1 teaspoon paprika

Preparation

Step 1

Peel potatoes and cut into 1 ½ inch chunks. Put potatoes in pot and add water to cover them by about 2 inches. Salt the water generously. Cover the pot and set it over high heat. Bring the water to a boil, then add eggs. Reduce the heat to a brisk simmer and cook, covered until potatoes can just be pierced by a fork, about 15 minutes. With a slotted spoon, remove eggs from pot and set aside. Drain potatoes and place them in a large bowl. Rinse eggs under cold water until cool enough to handle. Peel and chop 2 eggs and add them to potatoes. Add the onion and relish to the potatoes. In a small bowl, mix together mayonnaise and mustard. Spoon over the potato salad and season with salt and pepper. Stir gently to combine. Peel remaining egg and slice it, placing slices on top of prepared salad, sprinkle with paprika. Cover and refrigerate at least 4 hours before serving.