Chef Jeff’s Red Potato Salad
Yield: 8 generous servings (about 1 cup each)
- 3lbs Potatoes (red, chunked)
- 1 cup Mayonnaise
- 1/4 cup Brown Mustard
- 1/2 cup Onion (green, medium dice)
- 1/2 cup Celery (medium dice)
- 1 tsp Black Pepper
- Salt (to taste)
- 6 Hard Boiled Eggs (sliced/chopped)
Directions
- Cut the potatoes into bite-sized chunks — about 1/2 to 3/4 inch.
- Boil the chunked potatoes until al dente — do not overcook.
- Rinse and cool thoroughly.
- Combine the salad dressing, brown mustard, green onions, celery and black pepper to form the potato salad base. Adjust salt if needed.
- Fold in the red potatoes and garnish with the sliced hard boiled eggs.
- Reserve for service. Preparing 24 hours or more in advance is effective to allow the flavors to marry.
