by Austin Carter
New Recipe
PREP TIME - 25minutes COOK TIME - 15minutes RESTING TIME - 40minutes s TOTAL TIME - 1hour 20minutes COURSE - Salad CUISINE - American SERVINGS - 6 CALORIES - 250 kcal
– Large saucepan – Mixing bowls (small and large) – Knife – Cutting Board – Measuring Spoons – Stirring Utensil – Colander or strainer
– 2 lbs yellow baby new potatoes, unpeeled – 2,3/4 tbsp kosher salt – 1/2 cup mayonnaise (such as Duke's) – 3 tbsp drained dill pickle relish – 1 tbsp apple cider vinegar – 1 cup celery stalks, diagonally sliced – 8 cups water
– 6 hard-cooked eggs, peeled, divided – 1/4 cup chopped fresh flat-leaf parsley – 1 tbsp yellow mustard – 6 dashes hot sauce – Paprika
– Boil potatoes, water, and salt until fork-tender. – Drain and chill potatoes for at least 10 minutes. – Coarsely chop 3 eggs; halve the remaining eggs. – Scoop yolks into a small bowl; chop whites and add to yolks
–– Add mayonnaise, parsley, relish, mustard, vinegar, hot sauce, and salt to yolks; stir until smooth. – Combine potatoes, chopped eggs, and mayo mixture with celery; stir. – Garnish with paprika. – Serve and enjoy!