2 baking potatoes (about 1 1/2 pounds total weight), peeled and cut into 1/2-inch thick slices
1 teaspoon kosher salt, plus more for the potato water
2 large eggs
1/2 cup mayonnaise (recommended: Duke's)
1/4 cup yellow mustard (recommended: Sauer's)
1/4 cup dill pickle relish
3 tablespoons finely diced shallots
3 tablespoons finely diced celery
3 tablespoons finely diced green onions
2 tablespoons sweet pickle relish
2 tablespoons white wine vinegar
1/4 teaspoon lemon zest
2 tablespoons fresh squeezed lemon juice
1 1/2 teaspoons paprika
1/4 teaspoon freshly ground black pepper
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