Creamy Dijon Potato Salad for a Crowd
|3 lbs russet potatoes (about 9 medium)|
|4 large eggs, hard-cooked, peeled, and roughly chopped|
|1/2 cup sliced celery|
|1/3 cup chopped onion|
|2 cups mayonnaise|
|1/4 cup Dijon mustard|
|2 tsp fine kosher salt or sea salt|
|2 tsp freshly ground black pepper|
|1 tsp sweet Hungarian paprika|
In a large pot with enough water to cover, boil the potatoes until tender, about 30 minutes. Drain, and when cool enough to handle, peel and cube to yield about 9 cups. Place the potatoes in a large bowl and stir in the eggs, celery, and onion.
In a medium-size bowl, whisk the mayonnaise, mustard, salt, pepper, and paprika together until smooth. Add to potato mixture, tossing gently. Serve slightly warm to cover and refrigerate until ready to serve.
Makes 14 — 16 servings