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American and Japanese Style Potato Salad in One

Ingredients
  

  • 6-8 med Idaho potatoes
  • 6 hard boiled eggs peeled and separated with whites diced finely
  • 1 1/2 C organic mayonnaise
  • 2 tbsp distilled vinegar
  • 1 tbsp rice wine vinegar
  • 1 tsp celery seed
  • 1/2 tbsp mustard powder
  • 1 tsp dill weed
  • 1 tbsp sugar
  • 1/2 tsp cayenne powder
  • 1/2 tsp smoked paprika and some for garnish
  • Salt and freshly ground black pepper to taste
  • 1 med white onion diced
  • 2 lg celery stalks diced

Instructions
 

  • Bring the potatoes to a boil on high heat in a large pot of water. Turn the heat to medium and simmer until the potatoes are easily pierced with a knife and are soft in the center.
  • Remove from heat and drain the water. Pour cold water into the pot to cool the potatoes.
  • When the potatoes are cool, place them in the refrigerator for 3-4 hours or overnight.
  • Peel and dice the potatoes and set aside.
  • In a large bowl, mash the egg yolks and add the mayonnaise, vinegars, celery seed, mustard, dill weed, sugar, cayenne and paprika. Whisk until smooth and creamy.
  • Adjust seasonings to your liking and add salt and pepper to taste.
  • Add the potatoes, diced egg whites, celery and onion to the bowl and gently toss to coat with the dressing.
  • Cover the bowl and refrigerate at least 4 hours. Best if refrigerated overnight.
  • Garnish with a sprinkle of paprika.

Notes

Recipe by: Connie Murray @happybellyfoodie.com