Mustard Potato Salad

Name: Mustard Potato Salad
Total time: 45
Yield: 10
Ingredients: 5 pounds potatoes, peeled and diced; 1.5 cups mayonnaise; 1 medium onion, finely diced; 0.25 cup yellow mustard; 0.25 cup milk; 3 tablespoons butter, cut into pieces; 2 tablespoons sweet pickle juice; 1 teaspoon salt; 0.5 teaspoon ground black pepper; 0.5 teaspoon ground paprika, or more to taste; 10 medium sweet pickles, diced; 6 large hard-cooked eggs, divided

Recipe by Clay Hendrix from allrecipes.com

Dinner 45 Mins.

Ingredients

10 servings

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5 pounds potatoes, peeled and diced
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1.5 cups mayonnaise
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1 medium onion, finely diced
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0.25 cup yellow mustard
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0.25 cup milk
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3 tablespoons butter, cut into pieces

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2 tablespoons sweet pickle juice
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1 teaspoon salt
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0.5 teaspoon ground black pepper
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0.5 teaspoon ground paprika, or more to taste
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10 medium sweet pickles, diced
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6 large hard-cooked eggs, divided

Instructions

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain.
Transfer potatoes to a bowl and blend with an electric mixer. Add mayonnaise, onion, mustard, milk, butter, pickle juice, salt, pepper, and 1/2 teaspoon paprika; blend until smooth. Blend in pickles. Dice 5 eggs and blend into the mixture. Taste and adjust seasonings as needed.
Transfer to a serving bowl and smooth the top with a rubber spatula. Slice the remaining egg in half lengthwise and press on top. Garnish with paprika.