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Ingredients
Salad
2 lbs. small red potatoes (keep skins on), quartered
1 cup mayonnaise
4 hard-boiled eggs
2 stalks of celery, thinly sliced
3 green onions (or 1/3 cup), thinly sliced
1/4 cup fresh flat parsley, chopped
Dressing
1/4 cup grain mustard
1 tablespoon regular yellow mustard
1/2 cup sweet pickle relish or diced sweet
pickles
2 tablespoons rice or white vinegar
salt and pepper to taste
Directions
Salad
Place eggs in a pan of cold water and heat
until boiling. Cover pan with a lid and turn off the heat. Allow eggs to
sit on the burner (that you've turned off) for 20 minutes. Once done,
remove eggs from water and allow to cool.
While the eggs are cooking, clean the
potatoes with a vegetable brush and water. Fill a two-thirds of a
2-quart pan with water, add a few shakes of salt to the water and bring
to a boil. Gently drop the potatoes into the water and cook on a gentle
boil (medium heat) for 25 minutes. Stab one potato with a fork to make
sure potatoes are done. Remove potatoes from water and allow to cool.
Cut potatoes in quarters and place in large mixing bowl.
Peel hard-boiled eggs and place in a
medium-sized bowl. Smash eggs with a potato masher. Add to the potato
mixture the eggs, sliced celery, green onion and parsley. Gently toss.
Dressing
In a medium-sized mixing bowl, combine all
dressing ingredients and stir or whisk until well blended. Pour dressing
into bowl of potatoes and herbs mixture and gently mix with curved
rubber spatula or wooden or plastic spoon. |
