Recipe By : Big Flavors by Jim Fobel
Serving Size : 6 Preparation Time :0:00
Categories : Potatoes Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds russet potatoes
salt
3 large eggs -- hard-cooked
1/2 cup mayonnaise
2 tablespoons spicy brown mustard
1 tablespoon sugar
1 tablespoon cider vinegar
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/3 cup sweet pickle relish
1/3 cup scallion -- minced
1/3 cup fresh parsley -- finely chopped
2 tablespoons roasted red peppers -- (optional)
Put potatoes in large pot and add enough cold water to cover generously.
Add a big pinch salt. Place over high heat, partly cover, and bring to a
boil. Lower heat slightly to prevent boil-over and boil vigorously until
tender when pierced with a fork, 35- 40 min. for med. potatoes. Drain and
let cool to room temperature.
Peel and finely chop eggs into a bowl. Mash slightly with a fork. Stir in
mayo, mustard, sugar, vinegar, pepper, paprika, sweet pickles, scallions,
parsley, bell pepper, and 2 tsp. salt. Cover and chill until needed.
Peel potatoes. Cut into chunks and put in a large bowl. Smash with a fork
or
potato masher to a texture somewhere between mashed and chunky. Pour
dressing
over potatoes and stir until evenly blended. Cover and chill for several
hours or overnight.
To serve, turn out onto a platter or serving bowl. Sprinkle lightly with
additional paprika and garnish with parsley sprigs. Serve cold.
