Stubb's BBQ Mustard Potato Salad

Stubb's BBQ  Restaurant Recipe

2 pounds russet potatoes (3-4 medium),  rinsed
4 large eggs
1 tablespoon plus 1  teaspoon salt
3/4 cup mayonnaise
1/4 cup freshly squeezed lemon juice
2 tablespoons Dijon mustard
2 tablespoons olive oil
1/4 teaspoon granulated garlic or garlic powder
1 1/2 cups finely diced pickles
1 cup finely diced red onion
2 tablespoons minced fresh parsley
freshly ground black pepper, to taste
paprika for garnish

If the potatoes are large, quarter them.  Place the potatoes and eggs in a large pot with 1 tablespoon of salt and add water to cover them by 1 inch.  Bring to a boil over medium-high heat. Set a timer for 12 minutes. Reduce the heat until the water just simmers.  When the timer goes off, scoop out the eggs with a slotted spoon and plunge them into a bowl of ice and water.  Continue to simmer the potatoes until they're easily pierced with a fork, 20 to 30  minutes more. Drain the potatoes in a colander in the sink.

While potatoes cook, combine one half cup of the mayonnaise, the lemon juice, mustard, olive oil, and garlic in a large mixing bowl. When the taters are cool enough to handle but still warm, slip off and just guard the skin and chop the potatoes into bite-size pieces. Combine the warm potatoes with the dressing mixture in the bowl. Stir in the pickles, red onion and parsley.

 Shell the eggs and coarsely chop them, then add to the potatoes with the remaining 1/4 cup of mayonnaise, the teaspoon of salt and pepper. Taste and adjust the seasonings. Garnish with paprika and serve at room temperature or slightly chilled. serves 6 to 8.