Potato Salad with Egg

7 cups Medium Russett Potatoes, peeled and diced into 1/2 inch cubes

3/4 cup Sweet Yellow Onion, finely diced

1 cup Diced Dill Pickles

1 Tablespoon fresh Garlic, minced

5 Hard boiled eggs, diced

1 1/2 Tablespoons yellow mustard

1 cup Mayonnaise

3/4 -1 teaspoon Salt, to taste

Pinch of Black Pepper

1/2 teaspoon Celery Seed

1/2 teaspoon dried Oregano

1/2 teaspoon dried Basil

1/4 teaspoon Paprika

1 Tablespoon Apple Cider Vinegar

Directions:

Start your eggs to boil: Place the eggs in a sauce pan and add enough water to cover over them about 1/2 inch. Place the lid on the pan and bring to a boil.  After they come to a full boil, remove from 
the heat and let them sit for 20 minutes. Do not remove the lid in this time.  After 20 minutes place eggs in a ice cold water bath. Peel and cut them into about 12 pieces each.

Peel the potatoes, and dice them into equal sized 1/2 inch cubes.

Fill a large pot with about 2 quarts of hot water.  Heat the water to a boil, then add the potatoes.  They may take a minute to return to a full boil. Boil the potatoes for about 12-15 minutes, until fork tender, you will have to reduce the heat a bit so they do not boil over. Do not overcook! 

Meanwhile, In a very large bowl, add the onions, pickles, Garlic, Salt, Pepper, other seasonings, eggs, mustard, and mayo. Blend together and set aside.

When the potatoes are done, drain them in a colander and splash about half the apple cider vinegar over them, toss a bit, then repeat with the other half.

Add potatoes to the large bowl of other ingredients and mix carefully.  Your salad will seem too runny, but it will firm up after cooling.  

Refrigerate, uncovered for 2 hours, then cover.  Eat within 4 days.

Top with more cut up boiled eggs, green onions, and/or paprika if you'd like to make it pretty!