Pascagoula Potato Salad

• 2 pounds red new potatoes, unpeeled, halved
• 8 to 10 cups water
• 1 teaspoon sea salt
• 8 ounces Cheddar cheese, cut into very small cubes or shredded (about 2 cups)
• 6 hard-cooked eggs, peeled and chopped
• 2 cups chopped celery (about 3 stalks)
• 2 cups chopped green bell pepper
• 1/2 cup finely chopped bread-and-butter sweet pickles or sweet pickle relish
• 1/2 cup finely chopped fresh flat-leaf parsley
• 1/4 cup finely chopped red onion
• 1 1/2 cups mayonnaise
• 6 tablespoons Dijon mustard
• 1 tablespoon pressed garlic
• 3/4 teaspoon seasoned salt
• 1/2 teaspoon black pepper
• 2 teaspoons rice wine vinegar
• 2 teaspoons honey
• 2 teaspoons extra-virgin olive oil

1. Prepare the salad: Bring potatoes, water, and sea salt to a boil in a stockpot over medium-high. Reduce heat to medium, and cook until potatoes are cooked through but not mushy, 10 to 12 minutes.
2. Drain potatoes. Transfer half of potatoes to a large bowl; sprinkle with half of the cheese. Pour remaining potatoes into bowl, and sprinkle remaining cheese over potatoes. Place a clean dish towel over the bowl, and cool completely, about 45 minutes.
3. Add eggs, celery, green pepper, pickles, parsley, and red onion to potato mixture; stir until well combined.
4. Prepare the dressing: Stir together mayonnaise, mustard, garlic, seasoned salt, black pepper, vinegar, honey, and oil in a medium bowl.
5. Assemble: Pour dressing over potato mixture; stir until combined. Chill 2 hours.

red new potatoes, water, salt, cheddar cheese, eggs, celery, green bell pepper, bread, parsley, red onion, mayonnaise, mustard, pressed garlic, salt, black pepper, rice wine vinegar, honey, extravirgin olive oil

Taken from www.myrecipes.com/recipe/pascagoula-potato-salad (may not work)