Ingredients
2½ lb potatoes (Yukon Gold or Russet), peeled and diced
4–5 large eggs, hard-boiled
¾ cup mayonnaise
1½ tbsp yellow mustard
2 tbsp sweet pickle relish
¼ cup chopped dill pickles
¼ cup finely chopped onion
2 tbsp chopped green onions
Salt, to taste
Black pepper, to taste
Paprika, for topping
Instructions
Boil the potatoes in salted water until fork-tender. Drain and let cool slightly.
Chop the eggs, keeping a few slices aside for garnish.
In a large bowl, gently mix the potatoes with mayonnaise, mustard, relish, pickles, and onion until creamy but slightly chunky.
Season with salt and black pepper to taste.
Fold in the chopped eggs.
Transfer to a serving bowl, top with egg slices, sprinkle with paprika and green onions, then refrigerate for at least 1 hour before serving so the flavors blend.