Chef Jeff’s Red Potato Salad

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

1. Cut the potatoes into bite-sized chunks — about 1/2 to 3/4 inch.
2. Boil the chunked potatoes until al dente — do not overcook.
3. Rinse and cool thoroughly.
4. Combine the salad dressing, brown mustard, green onions, celery and black pepper to form the potato salad base. Adjust salt if needed.
5. Fold in the red potatoes and garnish with the sliced hard boiled eggs.
6. Reserve for service. Preparing 24 hours or more in advance is effective to allow the flavors to marry.