Ingredients
- 4 pounds russet potatoes (about 8 potatoes)
- 1 tablespoon plus 2 teaspoons salt
- 3 tablespoons cider vinegar
- 3 large eggs
- 1/2 cup plus 2 tablespoons mayonnaise
- 1 teaspoon dry mustard
- 1/2 teaspoon freshly 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)
- 10 small sweet pickels, cut into 1/4-inch dice (1/4 cup)
- 3 scallions, thinly sliced (1/2 cup)
- 2 tablespoons freshly chopped flat-leaf parsley
- 1 teaspoon paprika
Description
This Is A Down To Earth All American Potato Salad. The Longer It Sits In The Fridge The More The Flavors Meld Together.
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