Miss Kitty's Evolutionary Potato Salad (By Florida Native)

Ingredients

• 8-10 medium red potatoes, peeled, rinsed, and cubed
• 6-8 hard-boiled eggs, coarsely chopped
• 2 celery ribs, finely diced
• 1 tablespoon Dijon mustard
• 1-1 1/2 cup Hellmann's mayonnaise (when adding mayonnaise, depending on how much mayo you like, add 1/2 cup at a time until the desired)
• 1/8 teaspoon chili powder (to taste)
• 7 dashes paprika
• sea salt
• fresh ground black pepper
• 3-5 dill pickle spears, chopped (I use Claussen)

Directions

1. 1

   Peel potatoes, rinse, slice and cube. Place in boiling pot of water with salt and pepper to your taste. Boil 10-15 minutes, or until just tender when pierced with a fork.

2. 2

   Remove from heat, drain, and cool potatoes.

3. 3

   Peel and rinse HB eggs. Quarter, then coarsely chop in chunks. Set aside.

4. 4

   In a large bowl, add potatoes, celery, and eggs.

5. 5

   Add mustard, 1/2 cup mayonnaise, chili powder, and paprika. Stir to blend.

6. 6

   Taste test; add more mayo to your taste and sea salt and ground pepper to taste.

7. 7

   Add chopped dill pickles last and stir to mix.

8. 8

   Taste test again. Adjust mayo, salt and pepper if needed.

9. 9

   NOTE: Additional mayonnaise can be added to get salad to desired consistency. I usually add a little "extra" as it seems to get absorbed by the potatoes and I don't like it dry.