Whole Lotta Love Potato Salad Recipes

Steps:

• Add potatoes to boiling, salted water. Once water returns to a brisk boil, stir occasionally, and after 4 or 5 minutes check for doneness often. I found the best way is to take one of the larger pieces out and taste. As soon as the sample piece no longer has a raw potato taste, but is still firm, remove, drain, and immerse in cold water to stop cooking. Chill.
• Mix mayo, mustard, pepper, salt, and dill.
• Chop onion to a medium dice.
• Dice firm tomato and squeeze off juice.
• Dice bell pepper.
• Squeeze off juice from pickle relish.
• Once potatoes are chilled, gently fold in the onions, tomatoes, and bell pepper.
• Gently fold in the sauce. Don't add all at once. Add until you have the desired consistency.
• Remove yokes from 3 of the eggs and crumble into the salad. (Adding extra crumbled hard boiled egg yokes is also a great way dry up the salad should it be too soupy).
• Dice the whites and add to salad.
• Slice the remaining 2 hard boiled eggs using an egg slicer.
• Pour salad into serving container and spread top smooth.
• Top with egg slices, then sprinkle on paprika.