Ingredients: |
Ingredients: 4 pounds russet potatoes (about 8 potatoes)
1 tbsp. plus 2 tsp. salt
3 tbsp. cider vinegar
3 large eggs
1/2 c. plus 2 tbsp. mayonnaise
1 tsp. dry mustard
1/2 tsp. ground black pepper
1/2 tsp. celery seed
3 stalks celery, diced (about 3/4 c.)
1 red bell pepper, diced (about 1/2 c.)
1 med. onion, finely diced (about 1/2 c.)
3 scallions, thinly sliced (about 1/2 c.)
2 tbsp. fresh chopped parsley
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Directions: |
Directions:1. Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tbsp. salt and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes. Drain into colander. Using paper towels or gloves to protect your hands, peel potatoes and cut into 1 inch dice while still hot. Drizzle with vinegar and set aside.
2. Place eggs in a small pan with enough water to cover by 1 inch and place over medium-high heat. When water comes to a boil, turn off heat, cover and let stand for 13 minutes. Drain and place in a bowl with cold water to cover. When cold, peel eggs. Chop 2 into 1/4 inch dice. Slice the third egg into rounds and set aside for garnish.
3. Combine diced eggs, mayonnaise, celery seed, mustard, 2 tsp. salt and black pepper in a large bowl and whisk to combine. Add reserved potatoes to mayonnaise mixture. Add celery, red pepper, onion, scallions and chopped parsley. Stir to combine. Chill for 30 minutes before serving. Garnish with paprika and reserved hard boiled egg rounds. |
This recipe for All-American Potato Salad is from