Mustard Potato Salad

Makes about a gallon

DRESSING 1¾ quart plus 3 tablespoons of mayonnaise (preferably Hellmann’s) 1½ cup plus 5 tablespoons mustard (preferably French’s) ½ cup plus one tablespoon

extra virgin olive oil 2½ teaspoons sweet paprika 1 tablespoon plus 1 teaspoon kosher salt tablespoon plus 1 teaspoon finely ground black pepper tablespoon plus 1 teaspoon celery seeds 3½ tablespoons shallots,

minced 5 tablespoons rice wine vinegar ¾ cup dill pickle relish

Instructions: Use a stand mixer with paddle attachment to mix the ingredients together. Chill in refrigerator until use.

SALAD MIX 1 cup red bell pepper, pickled and brunoise cup green bell pepper, pickled and brunoise 2½ cups green onion,

chopped 1 cup celery, brunoise 10 hard-boiled eggs

Instructions: Bruinoise peppers and celery. Pickle peppers by submerging in 1 cup of water, 1 cup of 10 percent white vinegar, 1 tablespoon sugar. Rest a minimum of 2 hours.

POTATOES 7½ pounds of Russet potatoes, peeled and cut into 1-inch cubes (about 8-9 large potatoes) Per gallon of water add 1 tablespoon each of rice vinegar, sugar, kosher salt

Instructions: Add potatoes to cold water and bring to a boil. Cook until tender but not mushy. Cool to room temperature. Pour dressing over cooled potatoes and mix, adding bell peppers, celery and green onions.

Do not add all of the dressing at once; add little by little. Smash approximately one quarter of the cooked potatoes as you mix to give a creamy texture.