|4 lb • Yukon gold potato|
|1 cup • Thinly sliced red onion|
|2 cups • Coarsely chopped bread and butter pickles|
|1 cup • Thinly sliced red bell pepper|
|10 • Hard boiled eggs • chopped|
|3 cups • Mayonnaise|
|1/2 cup • Mustard|
|2 tbsp • Spanish smoked paprika|
|1 tbsp • Ground cayenne pepper|
|Salt to taste|
Wash potatoes thoroughly and cut them in approximately two inch squares. Place them in a pot with cold salty water and bring to a boil. Once boiling, bring down heat to a simmer and slightly overcook. (The potatoes will gain a perfectly cooked texture once cold.) Place them in a fridge and cool.
Once potatoes are cold, mix all ingredients and adjust seasoning to taste.