Best Ever Dill Potato Salad

Best Ever Dill Potato Salad
3 boiled eggs, chopped
6 small red potatoes, washed, cut into quarters and boiled until soft. Drain, cool, set aside

In a large bowl combine:
½ yellow bell pepper, finely diced
3 celery stalks, washed and finely sliced
3 dill pickles, chopped
2 green onions, green part only thinly sliced
½ can black olives, sliced
1 teaspoon dill seasoning
Salt and pepper to taste
1 teaspoon paprika
1 ½ cups mayonnaise
1 teaspoon mustard powder
1 Tablespoon pickle juice (optional)

Put the cooled chopped eggs and potatoes with the above mayonnaise base. Mix together and refrigerate at least 6 hours. Serve cold.