Author Notes
The perfect potato salad to compliment any picnic menu, loaded with chopped hard-boiled eggs, celery, tangy mustard, and creamy mayonnaise. —Colleen Delawder
Ingredients
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4 pounds
red potatoes
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1 teaspoon
sea salt
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6
hard-boiled eggs
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6
stalks celery, chopped
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1 cup
mayonnaise
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1/4 cup
dijon mustard
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1 teaspoon
freshly ground black pepper
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1/2 teaspoon
sea salt
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1/2 teaspoon
celery seed
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1/2 teaspoon
sweet hungarian paprika
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finely chopped chives
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sweet hungarian paprika
Directions
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Peel the potatoes, and then dice them into equal sized chunks.
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Place the potatoes and 1-teaspoon sea salt in a large pot, and then cover with water by two inches.
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Bring the potatoes to a boil over high heat, and cook until tender.
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Drain the potatoes and rinse with cold water for two minutes.
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Halve the hard-boiled eggs, and separate the white from the yolk, roughly chopping the egg whites and placing the yolks into a large bowl.
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Use a fork to mash the egg yolks, and then mix in the mayonnaise, mustard, pepper, salt, celery seed, and paprika.
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Gently fold in the hard-boiled egg whites, celery, and potatoes.
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Garnish with finely chopped chives and a sprinkle of paprika.
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