Potato Salad

Ingredients:

• 5 pounds small red potatoes
• 12 hard-boiled eggs, separated
• 2 cups mayonnaise
• 1/4 cup sweet pickle juice or relish
• 2 tablespoons prepared mustard
• 1 1/2 teaspoons salt
• 3/4 teaspoon pepper
• paprika for garnish

Instuctions:

Peel the potatoes, if desired, then cut into pieces. Cook in boiling water covered in a dutch oven for 30 minutes or until tender, then drain and cool. Chop the egg whites. Mash the yolks with a fork in a large bowl then stir in the mayonnaise, sweet pickle juice, prepared mustard, salt and pepper until well blended. Add the potato and chopped egg whites, tossing gently to coat. Cover and chill for 1 hour. Garnish with paprika right before serving.