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Boardwalk Bistro Potato Salad

3 lbs. (about 6 medium) red or white potatoes

Potato Salad Seasoning Blend:
1 T. dry mustard
1 t. ground celery seed
1 T. dried dill weed
1 T. salt
1 t. white pepper
1 C. sour dill pickles, medium diced (about 5 pickles)
1 1/4 C. finely diced red onion (about 1 medium onion)
8 hard-cooked eggs, chopped (cook an additional egg for garnish)
4 stalks celery, medium diced
1 C. green olives, thinly sliced
1 T. prepared horseradish
1 1/2 C. Hellmann's mayonnaise, or to taste

slices of hard-cooked egg
chopped fresh parsley

Scrub the potatoes until clean. Steam or boil the potatoes until thoroughly cooked, then remove from stock pot with tongs or a slotted spoon and align in a single layer to air cool slightly and release all moisture.

Meanwhile, measure the seasonings into a bowl and mix well. Squeeze excess liquid from the pickles. Cube the potatoes, leaving the peel intact.

In a large bowl, combine the potatoes, pickles, onion, eggs, celery and olives. Distribute the horseradish over the mixture. Sprinkle in the potato salad seasoning blend and stir well to evenly distribute the seasonings. Fold in the mayonnaise.

Taste and adjust seasoning as needed. Refrigerate if possible for several hours to allow flavors to blend. Garnish the top with slices of egg, parsley and paprika.

Makes 10 cups.

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