Potato Salad

Ingredients

10 or so potatoes
2 eggs
3/4 cup of mayonnaise
3 tablespoons honey mustard
3 tablespoons Dijon mustard
1/2 cup diced celery
1/4 cup diced onion
1/4 cup diced bell pepper
1/2 teaspoon paprika
salt and pepper to taste

Directions

1. Boil potatoes whole and with their skin in lightly salted water along with the eggs. The potatoes should be done when they are tender throughout when poked with a knife. Usually at this point the skins of at least one or two have cracked and peeled slightly.
2. Drain the potatoes and eggs. Rinse gently in cold water to stop the cooking process.
3. Let potatoes and eggs cool completely. While the potatoes and eggs are cooling, dice the onion, celery, and bell pepper.
4. Mix the mayonnaise, honey mustard, Dijon mustard, and paprika in a small bowl.
5. Cube the potatoes. You can peel them first or leave the skin on, depending on your tastes.
6. Peel and dice the hard-boiled eggs.
7. Mix together (in a large bowl) the potatoes, eggs, celery, onion, and bell pepper.
8. Add in mayonnaise mixture and mix completely.
9. Add salt and pepper to taste.
10. Allow to cool in the refrigerator before serving.

Tips

1. If you plan on leaving the skins of the potatoes on in the salad, be sure to wash them thoroughly before cooking!
2. Canola oil- and olive oil-based mayonnaise works well in this recipe.
3. If you're using sweeter onions (like Vidalia onions), use a green bell pepper for contrasting taste. If you're using a white onion, use a yellow, orange, or red bell pepper.
4. If you're using really big baking potatoes, you'll only need 5-6, not 10.