July 09, 2020

6 medium unpeeled round red or Yukon Gold potatoes (2 lbs)
1-½ cups mayonnaise or salad dressing
1 Tablespoon white or cider vinegar
1 Tablespoon MeatMan’s Irish Mustard (we like more!)
1 teaspoon salt
¼ teaspoon pepper
2 medium stalks celery, chopped (1 cup)
1 medium onion, chopped (½ cup)
4 hard-cooked eggs, chopped

  1. In 3-quart saucepan, place potatoes and just enough water to cover potatoes.  Cover with lid and heat to boiling; reduce heat to low.
  2. Cook 30-35 minutes or until tender; drain.  Let stand until cool enough to handle.  Peel potatoes.  Cut into cubes.
  3. In a large glass or plastic bowl, mix mayonnaise, vinegar, mustard, salt and pepper.  Add potatoes, celery, and onion; toss.  Stir in eggs.  Sprinkle with paprika.  Cover; refrigerate at least 4 hours to chill, and blend flavors.

Also in Sides

Potato Gratin in Oval Cast Iron Braiser
Classic Potato and Caramelized Onion, Gruyère Gratin

May 30, 2023

Fall Risotto

September 28, 2022

Smashed Potatoes with Burrata
Smashed Potatoes with Burrata

August 15, 2022