Serves: 6 – 10
Ingredients:
- 3 to 5 lbs red skin potatoes
- 1 small yellow onion, finely chopped
- 2 to 3 hard-boiled eggs, peeled and chopped
- ½ to ¾ cup mayonnaise (start with less, add more, if needed)
- ¼ to ⅓ cup white wine vinegar
- 2 tsp to 2½ tsp salt
- ½ tsp to ¾ tsp black pepper
- 1–2 tbsp freeze-dried parsley
Instructions:
- Place whole red potatoes in a large pot of cold salted water.
- Cover and bring to a boil, then reduce heat and simmer gently for 20–25 minutes, or until fork-tender.
- Add eggs to the pot during the last 8–10 minutes of cooking.
- Remove eggs and place them in cold water to cool.
- Drain potatoes and let them sit for about 10 minutes, until just cool enough to handle.
- Cut warm potatoes into chunks, some slight mashing is okay (it adds to the creamy texture).
- Peel and chop the eggs, then mix them with the potatoes, onion, mayo, vinegar, salt, pepper, and parsley.
- Stir gently to combine.
- Chill before serving. Enjoy!
Recipe Notes:
Smaller ingredient amounts work well for 3 pounds of potatoes, larger amounts for 5 pounds. Taste once slightly cooled and adjust mayo, vinegar, and seasoning as needed.
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