- 5
- 40 mins
- 40 mins
Ingredients
- 2 pounds small Russet potatoes
- 3 large eggs
- 2 celery stalks, fresh chopped
- 1/2 (scant) cup diced bread and butter pickles
- 1 heaping tablespoons pickle relish
- 3/4 cup Mayo
- 1/8 cup prepared French’s yellow mustard (don’t go fancy or Creole or grainy)
- Heaping 1/4 cup chopped red onion Finely ground kosher salt and ground black pepper to taste
Preparation
Step 1
Instructions
Boil the potatoes, skin on, for about 20 minutes or until a sharp knife easily pierces them easily. Drain the potatoes and soak in ice cold water, then peel them with your fingers under running water (as if you were peeling a hard-coked egg).
Hard boil your eggs 1 minutes turn off heat and let set 18 minutes then soak in cold water till ready to peel. (tap the large end of the egg and roll get under that little layer of skin and it should slide right off).
Mix mayo and mustard.
Separate yolks and whites. Chop whites and mash yolks.
Put potatoes in a chilled bowl and and mix with enough of the mayo and mustard to moisten. Allow to cool.
Add celery, onions, eggs, pickles and relish, salt and pepper. Toss gently.
Taste it for salt and a hint of sweet, (if you didn’t find the right pickles add a tablespoon or more of sugar) shape into a pretty mound with a spoon or spatula. Make a day ahead let set overnight, cover with plastic wrap or lid and chill. Dust the top with the paprika before serving. Serve cold.