Mustard Potato Salad

• 9 each russet potatoes peeled, washed and cut into 1-inch chunks
• 5 large eggs
• 1/2 cup red onion chop into 1/4-inch cubes
• 1 each celery stalks slice into 1/4-inch slices
• 4 tablespoons sweet relish
• 2 tablespoons pimentos chopped
• 3 tablespoons prepared mustard
• 13 cup mayonnaise, light or more to 1/2 cup
• 1/2 tablespoon paprika prefer smoked
• 1 x black pepper to taste

1. Bring a large pot of salted water to a boil.
2. Add potatoes and cook until tender but still firm, about 15 minutes.
3. Drain, place in a large mixing bowl and beat until smooth.
4. Place eggs in a saucepan and cover with cold water.
5. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
6. Remove from hot water, cool, peel and chop.
7. In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos.
8. Mix together the mustard and mayonnaise, add to salad and mix well.
9. Sprinkle with paprika and refrigerate until chilled.

russet potatoes, eggs, red onion, celery stalks slice, sweet relish, pimentos, mustard, mayonnaise, paprika, black pepper

Taken from recipeland.com/recipe/v/mustard-potato-salad-52508 (may not work)