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Potato Salad

Ingredients

• 6 cups cooked waxy potatoes, diced
• 6 hard boiled eggs
• 3/4 cup plain Hellman's mayonnaise
• 1/4 cup sweet pickly juice
• 1/2 cup chopped sweet pickles
• 1 tsp black pepper
• 1 tsp turmeric
• 1 tsp paprika
• 2 tbsp stone ground dijon mustard
• 1 tbsp honey

Instructions

1. Cook the potatoes in salted water and let them cool completely, or at least until they are cool enough to handle. Dice into half-inch pieces.
2. Hard boil the eggs for about 10-12 minutes. Drain off boiling water, cover the eggs in cold water and let them cool for 10-15 minutes before peeling the shells. Cut eggs in half, remove the yolks, and place the yolks in a small bowl. Chop the egg whites into small pieces and add to the potatoes.
3. Add about a tablespoon of mayo to the egg yolks and mash with a fork until the yolks and mayo form a smooth paste. Add more mayo as needed.
4. Add the mashed egg yolks to the chopped potatoes along with all remaining ingredients.
5. Toss together until all the potatoes are evenly coated in the dressing that forms
6. Cover and chill the potato salad for several hours or overnight before serving.