Old Fashioned Potato Salad

Adapted from Cooking with Mary and Friends

• Ready In: 20 mins
• Serves: 8-10

Ingredients

• 10  cups  red potatoes (or yukon gold potatoes, small to medium, roughly peeled and diced, do not use Russet)
• 3⁄4 cup celery, diced
• 1⁄3 cup yellow mustard
• 1⁄3 cup  sweet pickle relish
• 1  cup mayonnaise (not Miracle Whip)
• 2 -3  hard-boiled eggs, chopped (optional)
• 2  teaspoons sea salt (adjust to taste)
• 2 -3  teaspoons  course-ground black pepper (adjust to taste)
•  paprika, to dust over top
•  fresh parsley leaves, to dust over top

Directions

1. Bring peeled, diced potatoes to a boil in a large stock pot; cook approximately 5 minutes or until just tender (you don't want mashed potatoes). Immediately drain and rinse several times in cold water to stop the cooking process; drain and put into large mixing bowl. Add next 7 ingredients and mix until thoroughly combined; adjusting amounts of relish, mayo and mustard to suit your taste. You want it to be creamy, but not too soupy. Adjust seasonings and place potato salad in a large, covered storage container; dust top with paprika and parsely leaves if desired. Refrigerate several hours before serving.