Simply Delicious Potato Salad

• SALAD
• 3 lbs small white potatoes or 3 lbs small red potatoes
• 2 hard-boiled eggs, chopped
• 1/2 cup celery, chopped
• 1/2 cup red onion, chopped
• 1/3 cup small black olives or 1/4 cup sliced black olives
• 1/3 cup dill pickles, cut to 1/4-inch dice or 1/4 cup sweet pickle
• 1/4 cup fresh dill, finely snipped
• 2 tablespoons fresh flat-leaf parsley, minced
• DRESSING
• 1 cup real mayonnaise (Best Foods or Hellman's)
• 1/4 cup sour cream
• 2 tablespoons deli stone ground mustard
• 2 tablespoons prepared yellow mustard
• 2 teaspoons celery salt, divided
• 1 teaspoon granulated sugar
• 3/4 teaspoon fresh ground black pepper, divided
• 1/4 teaspoon sweet paprika

1. FILL a small to medium pot with lid with enough cold water to cover 2 eggs with 2 inches of water; ADD the eggs first to the cold water in pot (reserve the potatoes for a later boil); BRING water with eggs to a boil over high heat; BOIL eggs for one minute; COVER pot; TURN stovetop heat off; ALLOW eggs to rest in pot for 10 minutes; REMOVE eggs with a slotted spoon; LET cool before peeling; CHOP eggs to 1/4" dice.
2. POUR enough water into a large pot to boil 3 lbs potatoes in; SALT the water until "as salty as the sea".
3. ADD the potatoes and bring to a full boil; REDUCE heat to medium and until tender when pierced with a knife, about 15 minutes; DRAIN the potatoes in a colander placed in sink; ALLOW potatoes to cool for 20 minutes before handling.
4. MEANWHILE, prep the remaining SALAD ingredients to specifications then whisk the DRESSING ingredients together in a small to medium bowl, adding just 1 teaspoon of the celery salt, and only 1/2 teaspoon of the fresh ground black pepper.
5. DICE the cooled potatoes into 1 inch cubes; TRANSFER potatoes into a large bowl; SPRINKLE potatoes 1 teaspoon celery salt and 1/4 teaspoon fresh ground black pepper; TOSS well, then add the remaining DRESSING, folding together to combine.
6. ADD the chopped hard-boiled eggs, diced celery, red onions, olives, pickles, dill and parsley.
7. FOLD salad well until thoroughly combined.
8. COVER and refrigerate salad at least 4 hours before serving, to let flavors meld.
9. GARNISH as desired (NOTE: To lightly dust with paprika to garnish, add a small amount of paprika to a fine-mesh sieve, then tap to dispense an even dusting.).
10. SERVE and enjoy!

salad, white potatoes, eggs, celery, red onion, black olives, dill pickles, fresh dill, parsley, dressing, mayonnaise, sour cream, deli stone ground mustard, yellow mustard, celery salt, sugar, fresh ground black pepper, sweet paprika

Taken from www.food.com/recipe/simply-delicious-potato-salad-487744 (may not work)