Potato Salad

My mom would make a wonderful potato salad. I've been making it since I was girl and it never seems to fail to get compliments. People like their salad either with or without mustard and with dill or sweet pickles. This salad has a nice tang with mustard, and dill pickles.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1  russet potato
• 8  red potatoes
• 5  hard-boiled eggs, minced
• 3  egg whites, hard boiled (discard yolks from 3 eggs)
• 4  stalks celery, strands removed and minced
• 4  green onions, chopped
• 16  dill pickle slices, minced
• 2 1⁄2 cups mayonnaise
• 1⁄4 cup mustard
•  pickle juice
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon paprika

Directions

1. Cook potatoes until tender but not overcooked. Chill and peel skin. Cut into small cubes.
2. Combine with remaining ingredients.
3. Cover and chill for several hours or overnight. Adjust mayonnaise and flavorings, if necessary, when ready to serve.