1 3/4 quarts plus 3 tablespoons heavy mayonnaise
1 1/2 cups plus 5 tablespoons yellow mustard
3/4 cup dill pickle relish
1/2 cup plus 1 tablespoon extra-virgin olive oil
5 tablespoons rice wine vinegar
3 1/2 tablespoons shallots, minced
1 tablespoon plus 1 teaspoon kosher salt
1 tablespoon plus 1 teaspoon finely ground black pepper
1 tablespoon plus 1 teaspoon celery seeds
2 1/2 teaspoons sweet paprika
1 cup double-strength white vinegar (10 percent acidity)
1 tablespoon sugar
1 cup finely chopped green bell pepper
1 cup finely chopped red bell pepper
7 1/2 pounds russet potatoes (8 to 9 large), peeled and cut into 1-inch cubes
2 tablespoons kosher salt
2 1/2 cups thinly sliced green onion, green parts only
1 cup finely chopped celery
10 hard-boiled eggs, roughly chopped
This potato salad will hold in the refrigerator for 3 to 4 days. If using a stand mixer to make the dressing, use the paddle attachment on a low setting to blend the ingredients together.
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