Ingredients:

• 5 Russet Potatoes (Medium Sized)
• 4 Eggs
• Kosher Salt (1 Tsp)
• Black Pepper (1 Tsp)
• Garlic Powder (1.5 Tsp)
• Onion Powder (1.5 Tsp)
• Celery (Sliced – 1/4 Cup)
• Yellow Mustard (2 Tbsp)
• Scallions (Chopped – 1/4 cup)
• Mayonaise (6 Tbsp)
• Relish (2 Tbsp)
• Pickle Juice (1/2 Cup)
• Celery Salt (1 Tsp)
• Paprika (1.5 Tsp)

Directions:

Peel the 5 potatoes, and place them in a pot with cold water just above the level of the potatoes.

Boil the potatoes until they are cooked but still a little firm.  It took me about 10-12 minutes on medium-high.  Poke with with a fork to make sure they are not too soft.

Chop slices of celery and scallions until you get about 1/2 cup worth.

While the potatoes are boiling place 4 eggs in a separate pot and hard boil them.  once finished, peel and finely chop them with a fork and place them in a bowl.

Once the potatoes are finished and can be poked through with a fork (yet still firm) drain the liquid and place them in a large mixing bowl.  Once they’ve cooled down a bit, slice them into smaller pieces with a knife. Add the chopped eggs afterwards

Place the chopped scallions and Celery in the bowl, and start seasoning the potatoes.  Season the potatoes/veggies mix with the onion powder, garlic powder, salt, pepper and celery seed.

Grab one more large mixing bowl.  Scoop in 6 Tbsp of Mayonnaise, 2 Tbsp of Mustard, 2 Tbsp of Relish, pour a 1/2 cup of Pickle juice. Mix well.

Fold the Mayonnaise mixture in with the potatoes.  Top with Paprika, seal with plastic wrap and refrigerate for about 2-3 hours

Enjoy!

Serves 5-6