My Mom’s Potato Salad

note- my mom has always been known for this salad. It’s my favorite ever and Christmas would not be Christmas without it.

• 5 pounds peeled cubed russet potatoes

• 1 tablespoon kosher salt

• 6 large eggs, hard boiled peeled and chopped

• 2 ribs celery, diced

• 1/2 large green bell pepper, diced

• 1 onion, diced

• 6 dill pickle spears, diced

• 1 1/2 cup mayonnaise

• 6 tablespoons yellow mustard

• 3/4 cup milk

• 1/2 teaspoon salt

• 1/2 teaspoon dill weed

• 1/4 teaspoon black pepper

• 4 thinly sliced radishes for garnish

• sweet paprika for garnish

Fill large stockpot with potatoes, cover with water and mix in 1 tablespoon salt. Set heat to high. Once boiling reduce heat to medium high and cook 10 minutes until potatoes are fork tender. Drain.

Pour potatoes in large mixing bowl and add eggs, celery, bell pepper, onion and pickles.

In a small bowl combine mayonnaise, mustard, dill weed, salt and pepper.

Pour mayonnaise mixture into the mixing bowl with potatoes and milk or until desired creaminess. Stir gently to combine.

Garnish with sliced radishes and paprika and refridgerate for a few hours minimum before eating.