|
|
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:
-
Everybody's got their favorite potato salad
variations. This one is pretty straightforward and dependable.
-
Russet potatoes are fine, but you can try
any other varieties for fun. It's not necessary to peel them.
-
Add chopped kosher garlic dill pickles and/or
kalamata olives for extra nuggets of flavor.
|
|