In a saucepan…
- 1 1/2 pounds mediume red potatoes, scrubbed
- enough water to cover potatoes
Bring to a boil. Cook, partially covered, for 25-30 minutes, or until fork tender.
Drain and cool the potatoes.
Once cool, peel and cut the potatoes into 1-inch chunks. Place the potatoes in a salad bowl.
Add…
- 4 hard-boiled eggs, coarsely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly cracked black pepper
- 1/4 cup celery, chopped
- 1 tablespoon green onions, chopped
- 1 tablespoon parsley, chopped
In a small bowl, combine…
- 3/4 cup real mayonnaise
- 2 tablespoons whole-grain mustard, (yellow will work in an emergency)
Add mayonnaise mixture to potatoes and toss to mix well.
Refridgerate for an hour, then serve.