This is my potato salad recipe perfected over the last two years.
8-10 medium golden butter potatoes
4 Large eggs
4 table spoons Mayo
1table spoon French’s mustard
1 table spoon dry mustard
2 table spoons dill
1 table spoon paprika
10 oz dill relish
Cook potatoes an hard boil eggs separately.
Put cooked potatoes in large tupperware and let them cool down. Shake Salt and pepper on top and cover them. Mash with a large fork so they cool faster.
Let eggs continue to cool.
Once potatoes are room temp add all other ingredients and mix. Add more as needed for taste. I usually need to add more dill or mayo for taste.
Put in fridge for a few hours to cool and serve.
Let me know if you like it.