- 10
Ingredients
- 4 lbs russet potatoes (about 8 potatoes)
- 1 tablespoon plus 2 teaspoons coarse salt
- 3 tablespoons cider vinegar
- 3 large eggs
- 1 cup mayonnaise
- 1/2 teaspoon celery seed
- 1 teaspoon dry mustard
- 1/2 teaspoon fresly ground black pepper
- 3 stalks celery, cut into 1/4-inch dice (3/4 cup)
- 1 red bell pepper, cut into 1/4-inch dice (1/2 cup)
- 1 medium onion, finely diced (1/2 cup)
- 3 scallions, thinly sliced (1/2 cup)
- 2 tablespoons freshly chopped flat-leaf parsley
- 1 teaspoon paprika
Preparation
Step 1
Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced wiht a knife, about 25 minutes. Drain into a colander. Using paper towels or gloves to protect your hands, peel the potatoes, and cut into 1-inch dice while still hot. Drizzle with vinegar; set aside.
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, cook for 8 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 1/4-inch-thick rounds, and set aside for garnish.
Combine diced eggs, mayonnaise, celery seed, mustard, 2 teaspoons salt, and black pepper in a large bowl, and whisk to combine. Add reserved potatoes to mayonnaise mixture. Add the 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.