Hoppy’S Potato Salad

• 2 whole Russet Potatoes, Peeled And Cubed
• 3 Tablespoons Mayonnaise
• 2 Tablespoons Yellow Mustard
• 1/2 Tablespoons Dijon, Country Style, Or Whole Grain Mustard
• 1 Tablespoon Pickle Juice (from The Jar)
• 1 whole Dill Pickle, Diced
• 1 Tablespoon Sweet Pickle Relish
• 1/4 whole Sweet Onion, Diced
• 2 whole Hard Boiled Eggs, Diced
• Seasoned Salt And Freshly Ground Salt and Pepper, To Taste
• Chili Powder (or Paprika), For Sprinkling

1. In a medium to large pot cover the cubed potatoes with water and bring to a rapid boil over high heat, boil until fork tender, drain, and put in a medium bowl.
2. Mash the potatoes with a potato masher and then add all the rest of the ingredients (except the chili powder), stirring with a rubber spatula. Make sure it is well combined. Now taste it to make sure you think it has enough salt, remember you can always add more, so go easy.
3. Once the potato salad is seasoned to your liking and well combined, put it in the serving bowl and smooth the top for presentation. Then sprinkle it with chili powder and keep it in the refrigerator. It's delicious!

potatoes, mayonnaise, yellow mustard, country style, pickle juice, dill, sweet pickle, ubc, eggs, salt, chili powder

Taken from tastykitchen.com/recipes/salads/hoppye28099s-potato-salad/ (may not work)