All-American 'Gourmet' Red Skin Potato Salad
It's a quintessential cook-out classic: red skin potato salad!
Ingredients
- 8 red skin potatoes washed
- 4 eggs
- 3 tablespoons white vinegar
- 3 ribs celery chopped
- 2 dill pickle spears* finely chopped
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon whole grain mustard
- ½ cup red onion finely chopped
- ½ teaspoon dill seed
- 3 tablespoons fresh parsley chopped
- ½ teaspoon smoked paprika
- ½ teaspoon yellow mustard
- salt & pepper to taste
Instructions
- Wash the potatoes thoroughly. Place whole potatoes into a large pot and cover with an inch of water. Bring the pot to a rolling boil and cook for 30-40 minutes. You want to slightly overcook the potatoes so that they are firm in the center and very soft around the outside.
- Prep a bowl with one cup of water and a half cup ice. In a smaller pot, add the white vinegar and eggs. Cover the eggs with an inch of water and bring to a boil, then cover and remove from the heat. Let the eggs continue to cook for another 8-10 minutes. Using a slotted spoon, transfer the eggs to the ice bath to cool. Peel the eggs and chop finely.
- Drain the potatoes. While they are still hot, use a sharp knife to cut into quarters. Place the chopped potatoes into a large bowl. Season with salt and pepper, to taste.
- While the potatoes are still steaming, add the chopped celery, pickles and red onion. Stir lightly.
- Then add the apple cider vinegar, mayonnaise, whole grain mustard, dill seed, smoked paprika and yellow mustard. Add two tablespoons of fresh parsley and the chopped eggs. Fold together.
- Chill the potato salad for at least two hours. The flavors will continue to develop as it chills. Garnish with the remaining parsley. Serve as a side at your next summer cook-out or barbecue. Enjoy!
Notes
(*Claussen's were used in this recipe)
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