2.5 pounds Russet potatoes (about 5 medium Russets)
1-½ cup real mayonnaise (not Miracle Whip)
4 tablespoons yellow mustard
½ of a medium white onion, finely chopped
4 whole small dill pickles, chopped
1 teaspoon Kosher salt (more to taste)
½ teaspoons paprika
¼ teaspoons black pepper
4 whole hard boiled eggs
3 large stocks celery, chopped
¼ cup of fresh dill, chopped

Cut potatoes in thirds along the top and side and then cut four times horizontally to give you cubes, and then boil until tender, less than 10 minutes. Drain.

While your potatoes cook, mix together mayonnaise, mustard, onions, celery, dill, salt, pepper, and other seasonings you like. Fold in pickles and eggs, and then taste for seasonings, adding more salt, mustard, or mayo as needed.

Lastly, add potatoes and mix to coat the potatoes.

Allow to sit for 10 minutes before tasting and adjust final seasonings as wanted. Place in refrigerator and serve once chilled.

Submitted by: Jordan Desmet