Ingredients
4 large russet potatoes
6 large eggs
½ cup mayonnaise
⅓ cup sweet pickle relish
2 tbsp hot sauce
1 tbsp yellow mustard
1 tbsp Dijon mustard
1 tbsp Tony’s seasoning
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper
1 tsp salt
1 tsp chopped dill (optional)
Chopped parsley
Paprika to dust
Directions
Step 1
Clean and peel skin off potatoes. Dice the potatoes into to small but thick cubes.
Step 2
Bring a pot of water to a rolling boil. Once the water is boiling, add the diced potatoes and eggs to the boiling water and allow to cook for 10-12 minutes or until potatoes are slightly tender but not falling apart.
Step 3
Add the eggs to an ice bath and all to cool for 5-10 minutes. Remove the potatoes from the water and allow to sit to the side to cool for 10 minutes. Remove the eggs from the ice bath, and peel the eggs and add to a large bowl (set a peeled egg to the side.)
Step 4
Once all the eggs are peeled, use a potato masher to crumble. Once the eggs are crumbled, add the diced potatoes, mayo, pickle relish, mustards, hot sauce, and seasonings.
Step 5
Fold the ingredients together until well combined. Dust the top of the potato salad with paprika. Slice the remaining egg and add on top of the potato salad. Garnish with parsley.