1/4 - 1/2 c yellow prepared mustard
1/2 c mayonnaise
1/2 c celery diced (substitute 1/8 tsp celery seed if you don't have any celery on hand)
1/2 c chopped pickles (i.e. burger chips) or relish
1/2 c chopped onion
1/4 c prepared Italian dressing
1/8 tsp paprika
salt and black pepper to taste
Place potatoes in a large pot, cover with water and simmer on medium until tender (15-20 minutes) but not mushy. Drain and rinse in cold water. Let potatoes cool before skinning then cube and put in large bowl.
Cover the eggs with about 1 ½ - 2 inches of water in a saucepan and heat until the water comes to a rolling boil. Then cover and continue heating on low (about 1 minute) before removing the saucepan from heat and letting sit for 10-15 minutes. Cool the eggs under running water before peeling. Chop and add to the potatoes.
Add pickle, celery, onion, Italian dressing, paprika, salt, and pepper. Put mayo in the bowl and stir. Put in mustard a little at a time until desired color of yellow is reached. Add more Italian dressing (or pickle juice for a little extra tangy) if the salad seems dry.
I always tend to make large portions and am stuck with several days worth of leftovers. After the first day where we had it as a side salad with chicken burgers, I turned it into its own sandwich with leftover burger buns, a little bit of butter (for toasting in the frying pan), and some tomatoes. It's already moist so no extra condiments necessary!