Ingredients
12
12 servings
- •4 pounds russet potatoes
- •3 tablespoons cider vinegar
- •3 large eggs
- •⅔ cup mayonnaise, or more to taste
- •2 teaspoons salt
- •1 teaspoon dry mustard
- •½ teaspoon celery seed
- •½ teaspoon ground black pepper
- •2 tablespoons hot water, or as needed
- •3 stalks celery, diced
- •1 red bell pepper, seeded and diced
- •1 onion, finely diced
- •3 green onions, thinly sliced
- •¼ cup diced dill pickles
- •2 tablespoons chopped fresh parsley
- •1 teaspoon paprika
Instructions
- Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 25 minutes. Drain. Cut potatoes into 1-inch cubes, leaving skin on. Drizzle potatoes with vinegar while warm; set aside to cool completely, about 20 minutes.
- Place eggs in a saucepan, cover with water, and bring to a boil. Remove from heat; let eggs stand in hot water for 15 minutes. Remove eggs from hot water; cool under cold running water. Peel eggs; cut 2 eggs into 1/4-inch dice. Slice the remaining egg into 1/4-inch slices; set aside for garnish.
- Stir together the 2 diced eggs, mayonnaise, salt, dry mustard, celery seed, and black pepper in a large bowl; stir in hot water. Stir potatoes, celery, red bell pepper, onion, green onions, pickles, and parsley into mayonnaise mixture; cover and chill in the refrigerator for 30 minutes. Sprinkle salad with paprika and arrange reserved egg slices on top before serving.
Nutritional Facts
Per 12 servings
- Calories: 238
- Carbohydrate: 30g
- Fat: 11g
- Fiber: 4g
- Protein: 5g
- Sugar: 3g
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