– Eggs – Russet potatoes – Mayonnaise – Yellow mustard – Sweet relish – Hot sauce
Peel, wash, and cube the potatoes. In a large pot add the diced potatoes and whole eggs. Cover the potatoes and eggs with water and heat on high.
Boil for 15 minutes until the potatoes are fork tender. Carefully remove the eggs and place into a bowl of cold water. Drain the potatoes and set aside to cool.
In a large mixing bowl combine the potatoes, eggs, mayo, mustard, relish, celery seed, onion powder, paprika, worcheshire sauce, and hot sauce.