Ingredients (11)
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sliced green onions ½ cup
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chopped celery 1 cup
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Dijon mustard 1 tablespoon
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hard-cooked eggs peeled, finely chopped 2
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chopped parsley 2½ tablespoons
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lettuce (optional)
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paprika
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Idaho potatoes or russet potatoes, peeled 3 pounds
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salt
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freshly ground black pepper
Steps (5)
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1In a large pot, add the potatoes and enough water to cover.
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2Add the salt and bring the water to a boil. Cook the potatoes for 10 to 15 minutes or until tender when pierced with a fork. Drain and set aside to cool slightly.
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3In large bowl, combine potatoes, celery, onions, parsley, salt and pepper. In small bowl, stir mustard together with the dressing until well blended. Pour over potato mixture and toss until lightly coated.
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4Chill covered for at least 1 hour, overnight is best.
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5Serve in a bowl lined with lettuce leaves, if using, and garnish top with the chopped egg and paprika.
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