Ken & Regina Andrews’ Southern-Style Potato Salad

5 lbs. Russet potatoes, peeled and cubed
Mayonnaise (to your desired consistency)
Mustard (to taste)
Pimientos, diced
Dill pickles, chopped
Yellow onion, chopped
Green bell pepper, chopped
6 hard-boiled eggs, chopped

Boil the potatoes until fork-tender. Drain them, and let them cool for about 15 minutes. Mix all other ingredients separately from the potatoes to avoid mashing them. Slowly and carefully fold all ingredients into a serving bowl until well-mixed; lightly sprinkle seasoned salt and paprika on top.