6hard boiled eggspeeled and separated with whites diced finely
1 1/2Corganic mayonnaise
2tbspdistilled vinegar
1tbsprice wine vinegar
1tspcelery seed
1/2tbspmustard powder
1tspdill weed
1tbspsugar
1/2tspcayenne powder
1/2tspsmoked paprika and some for garnish
Salt and freshly ground black pepper to taste
1med white oniondiced
2lg celery stalksdiced
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.