Deep South Potato Salad — Robert St. John

Ingredients

• 6 cups Idaho potatoes, peeled and cut into a large dice
• 3 quarts Water
• 2 tsp Salt
• 2 cups Blue Plate Mayonnaise
• 1 /2 cup Yellow mustard
• 1 Tbsp Dijon mustard
• 2 Tbsp Cider vinegar
• 1 tsp White pepper
• 1 1 /2 tsp Black pepper, fresh ground
• 1 cup Green onion, chopped
• 1 cup Red bell pepper, small dice
• 1 cup Celery, small dice
• 4 Eggs, hard-boiled and chopped
• 1 /4 cup Sweet pickle relish