Another revised recipe.

Description:
My very yummy potato salad, which tastes a lot like my deviled eggs – but with potatoes!

Ingredients:
12 medium russet potatoes, peeled, quartered and boiled, and cooled
1½ cups mayonnaise
2/3 cup yellow mustard
12 hard-cooked eggs, peeled
1½ tsp. kosher salt
1/2 tsp. pepper
1 tsp. garlic powder
1 tsp. onion powder
3/4 tsp. Hungarian paprika (plus a little more for sprinkling on top)
6 green onions, sliced (optional)

Directions:
In a large bowl, use a butter knife to chop the potatoes into smaller bits – about 1″ or so (don’t worry about getting every single one, and don’t worry that they’re uniform – just run your knife through a bunch of times).

Add mayonnaise and mustard, and start mixing with a big wooden spoon. You’ll mush up some of the potatoes as you go, and that’s good. You want to end up with some potatoes that are still in chunks, and some that are all mushed up.

Add salt and pepper, garlic powder, onion powder, and paprika and mix well.

Chop up 8 of the eggs and fold them into the potato salad. Fold the onion in, as well. Slice the other two eggs and arrange them nicely on top. Sprinkle the whole thing with paprika. Chill.