The first rule in making my potato salad is to use russet potatoes.  Russet potatoes are starchy, thick skin and fluffy, which will give you the perfect salad.

JACQUE ROSE SOUTHERN POTATO SALAD

6 russet potatoes, cubed, 6 eggs, 4 chopped, 2 sliced, 1/4 cup white onion, finely chopped, 2 celery stalks, finely chopped, 1 tablespoon yellow mustard, 1/2 cup mayonnaise, 1/4 cup dill pickle relish, paprika.

Boil potatoes and eggs in a pot of salted water until fork tender.  Drain potatoes set aside and allow to cool.  Put eggs in cool water and allow to cool.  Get out a large bowl.  Peel cool eggs, chop 4 add to the bowl.  Slice 2 of the eggs, set aside and top the finished salad. When the potatoes have cooled add them and the remaining ingredients to the bowl.  Mix well, taste, add salt and black pepper as needed.  Top with the sliced eggs and sprinkle paprika on top.