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Ingredients:
- 3 1/2 pounds Yukon gold potatoes peeled and cut into 1-inch pieces
- 6 large hard boiled eggs
- 1/2 cup chopped dill pickles
- 1 cup mayonnaise
- 3 tablespoons yellow mustard
- 1 tablespoon vinegar
- 1 teaspoon dill
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- Sweet paprika for garnish
Directions:
- Add the potatoes to a large pot and cover with cold water.
- Bring potatoes to a boil over high heat and cook until fork tender, about 13 minutes.
- Drain potatoes well and set aside.
- Slice the eggs in half and place the yolks in a small bowl. Chop the whites and add to the potatoes along with the pickles.
- Add the mayonnaise, mustard, vinegar, dill, salt, and pepper to the egg yolks and mash together with a fork until mostly smooth.
- Pour the yolk mixture over the potatoes and stir well to combine.
- Refrigerate for at least 2 hours to allow the flavors to meld and the salad to get cold.
- Sprinkle with paprika before serving.
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