Amazing Potato Salad

This receipe can compete with Karen's famous potato salad. I found a recipe called "How to Make The Best Potato Salad Recipe" and personalized it.  I need to give www.aspicyperspective.com a shout out for inspiring this!  Give it a try y'all.  -Claire

Ingredients:

• 5 pounds Yukon Gold Potatoes
• 2 cups Duke's mayonnaise
• 1/2 cup Mt. Olive sweet pickle relish
• 1/2 cup coarsely chopped Harris Teeter brand Bread & Butter pickles
• 1 tablespoon yellow mustard
• 1 tablespoon stoneground mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon celery seeds
• 1/2 teaspoon paprika (+ some for garnish)
• 4 large hard boiled eggs, peeled and chopped
• 3 celery stalks, chopped
• 1/2 cup sweet onion, diced (I soaked in water for awhile to tone it down a little)
• 1 tablespoon fresh chopped dill (for garnish, might stir some in next time)
• Salt and pepper 

Instructions:

1. Wash the potatoes and then cut the potatoes into quarters and place them in a large stockpot.  Fill the pot with cold water until it is 1 inch over the top of the potatoes.  Bring to a boil over high heat. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender.
2. Meanwhile, mix the mayonnaise, relish and pickles including juices, mustards, vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste.  Stir until smooth.  Then chop the eggs, celery, onions, and dill.
3. Once the potatoes are very tender, drain in a large colander.  DO NOT RINSE! Cool slightly.  Remove the loose peels and chop the potatoes into chunks, and embrace that you'll have soft and crumbly parts too.  Gently mix in the dressing, then stir in the eggs, celery, onions, and maybe dill (I saved dill for garnish to make sure I didn't overwhelm the recipe with it.) Add salt and pepper as needed.  Garnish with fresh dill and paprika.
4. Cover and refrigerate for at least 4 hours. Keeps for up to a week!