POTATO SALAD

This recipe is great for any picky eaters in your life.  I created this recipe to appease one of my besties who HATES debris in her food!

Potato Salad

Ingredients

• 5 lb potatoes (I prefer little potatoes, no peeling!)

• 6 boiled eggs 

• 1 c Mayonnaise

• 1/4 c Dijon Mustard

• 4 tbsp Soy Sauce

• ¼ c Scallions, chopped

• ⅓ c Red Wine Vinegar 

• 1 ½ tsp Salt 

• ¼ tsp Black Pepper

• 2 tbsp Fresh Parsley, chopped

Directions

1. Clean and slice the potatoes in half.  

2. Place in a large pot of water and add 1 teaspoon salt and bring to a boil.  

3. Once the potatoes are soft, drain in a colander, do not rinse.  

4. Add the potatoes to a large mixing bowl and drizzle with the red wine vinegar, ½ teaspoon salt and ¼ teaspoon black pepper.  

5. Make sure you add the vinegar when the potatoes are hot, they absorb the vinegar better, set aside for 20-30 minutes.

6. While the potatoes are cooking, boil 6 eggs, peel and slice them into thin rounds. 

7. In a smaller bowl, add the mayonnaise, dijon and soy sauce and mix well.

8. Once the potatoes have cooled down add mayo mixture to potatoes and fold in, do not over mix as this will break up potatoes.

9. Fold in 4 eggs and scallions.

10. Use the remaining two eggs to garnish the top of the potato salad and sprinkle the fresh parsley.

Do Ahead Tip:  Make the potato salad the day before - tastes better and time saver.