A basic recipe with a small twist. I never make my potato salad exactly the same way; I always add a lil' twist or more or less of an ingredient. Chill potato salad in the fridge for an hour or eat warm.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain potatoes and run under cold water to cool.
Mix potatoes, eggs, mayonnaise, onion, brown mustard, pickle relish, parsley, dill, black pepper, and paprika together in a bowl until evenly coated.
Per Serving: 389 calories; protein 7.2g; carbohydrates 37.1g; fat 24.6g; cholesterol 89.9mg; sodium 310.8mg.