Potato Salad
Wash and cube:
4 lbs potatoes
into pieces slightly larger than bite-sized. Steam them for 20-30 minutes, until they are tender but not too soft. Be careful not to overcook them!
 
While the potatoes are still hot, toss them with:
1/3 c olive oil
1/4 c cider vinegar
1 T dijon mustard
2 t kosher salt
 
Let them sit, covered, while you prepare:
1 red onion, diced coarsely
6 hard-boiled eggs, sliced
3 celery stalks, diced
1 red bell pepper, chopped
1/4 c italian parsley, chopped finely
 
Stir everything together, adding:
1/3 c mayonnaise
1 t paprika
1 t mustard powder
a pinch cayenne
black pepper, to taste
 
Let sit, refrigerated, a few hours. Sprinkle with paprika to garnish the bowl.
Notes & Variations:
  1. Everybody's got their favorite potato salad variations. This one is pretty straightforward and dependable.
  2. Russet potatoes are fine, but you can try any other varieties for fun. It's not necessary to peel them.
  3. Add chopped kosher garlic dill pickles and/or kalamata olives for extra nuggets of flavor.