Treva'S Potato Salad

• 9 Idaho potatoes, medium
• 5 eggs
• 1 Tablespoon salt (and a pinch for the eggs)
• 2 Kosher Dill pickles
• 4 Tablespoons dill pickle juice
• 1 Medium onion
• 1 Tablespoon Mustard
• 1 Pint Mayonnaise
• 1/2 Teaspoon Paprika

1. Wash potatoes, place in pot and cover completely with water. Bring to a boil, then turn heat to medium until potatoes are easily pierced by a fork.
2. Cover eggs with water in saucepan, add pinch of salt, boil for 7 minutes, drain hot water and replace with cold water. Set back on stove, no heat.
3. Drain potato water, let potatoes cool for 5-10 minutes. Peel skins with a butter knife and dice potatoes into a bowl.
4. Peel eggs and dice into bowl with potatoes.
5. Dice onion and pickles into the same bowl.
6. Add Pickle Juice, Mustard, Mayonnaise, and Salt, mixing thoroughly. Sprinkle the top with paprika. Serve warm.

potatoes, eggs, salt, kosher dill pickles, dill pickle juice, onion, mustard, mayonnaise, paprika

Taken from www.epicurious.com/recipes/member/views/trevas-potato-salad-1225674 (may not work)