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Ingredients

5 pounds potatoes, peeled and cubed

1/2 cup yellow mustard

3 dill pickles, chopped (optional)

sea salt to taste

8 hard-cooked eggs, chopped

2 cups mayonnaise

freshly ground black pepper to taste

2 tablespoons prepared horseradish

1 cup chopped onion

Steps

Step 1

Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until tender. Drain, and place in a serving bowl.

Step 2

Stir the onion, salt and pepper into the potatoes while they are still hot. This allows the potatoes to absorb the flavor. Allow to cool for about 20 minutes.

Step 3

Add the mayonnaise, mustard and horseradish to the salad, and mix well. Gently stir in the eggs and dill pickles. Finish off with a generous grinding of black pepper on top. Chill for about 30 minutes before serving.