Mom’s Egg Mustard Potato Salad

INGREDIENTS

8 medium Yukon gold potatoes (washed and cut in 1/2 to 1-inch cubes. I leave the skins on half of them)
1¼ cup mayonnaise
2 tbsp. Dijon or yellow table mustard (your choice)
3 celery ribs, chopped
1/2 yellow onion, chopped
4 hard-boiled large eggs, chopped
3 finely chopped dill pickle spears
Salt & Pepper to taste

INSTRUCTIONS

• Boil potatoes in salted water until fork tender
• Drain and chill in a large mixing bowl
• Add celery, eggs, onion and pickles to cooled potatoes
• Add salt and pepper
• Fold in mayo and mustard
• Garnish with paprika (optional)
• Cover and chill until ready to serve