01 May 2010

Red Potato Salad

12 medium red potatoes
8 hard boiled eggs, sliced
1 cup celery, diced
1/2 cup purple onion, diced
2 c. mayonnaise
2 T. mustard
2 T. white vinegar
2 T. pickle juice (from your pickle jar)
dash of garlic powder

Boil red potatoes in salted water until tender (about 22 minutes). Let cool in a bowl in the refrigerator. In a medium bowl, combine mayonnaise, mustard, vinegar, pickle juice, salt and pepper (lots of pepper!) and a dash of garlic powder. Mix well with a whisk. Cube cooled red potatoes, leaving the skin on. Add eggs, onion and celery. Mix in the sauce well, garnishing the top with parsley and paprika when done. Let cool in the refrigerator for at least 2 hours (the longer this salad sits, the better it tastes. Can even be made the night before). Yummy!

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