Red Skinned Potato Salad

Servings

Calories 229kcal

Equipment

Ingredients

2 pounds red potatoes about 9 medium-sized
6 eggs room temperature
½ yellow onion diced
3 celery ribs sliced thin or chopped
½ cup sweet gherkins chopped
2 tablespoons red wine vinegar
¾ cup mayonnaise
1 tablespoon grainy mustard
3 tablespoons pickle juice
1 teaspoon salt
1 teaspoon black pepper
¼ cup fresh parsley minced (or 2-3 tablespoons dried parsley)

Instructions

Wash potatoes and place whole potatoes in a large pot; cover with cold water. I leave the skins on for nutrition and color.
Place on high heat and bring to a boil. Reduce heat to simmer and cook until just tender enough for an inserted paring knife or fork to come out easily (15-30 minutes, depending on size of potatoes).
While potatoes are cooking...
Place eggs in a bowl of warm water to bring them up to room temperature.
Prepare a large bowl of ice water for potatoes.
Chop celery stalks and leaves, onion, gherkins, parsley (if using fresh).
When potatoes are fork tender, scoop potatoes out of hot water and place in bowl of ice water. I use my 8" sieve for this. This stops the cooking process and helps the skins retain their color.
Let potatoes cool in ice water until able to handle. Cut into ½"-¾" cubes, leaving skin intact but removing any eyes. Set aside.
Using the 8" sieve, slowly lower eggs into the boiling water just used for the potatoes. Boil for 11 minutes.
Tap egg on counter to break shell, roll eggs between hands or on counter under light pressure to loosen shell, then peel. Rinse under cold running water to remove bits of shell.
Chop to desired size and set aside.
While eggs boil...
In large bowl, prepare dressing by whisking together vinegar, mayo, mustard, pickle juice, salt, pepper and parsley.
Reserve a couple teaspoons of parsley for garnish, if desired.
Stir in potatoes, then gently stir in eggs. Garnish with reserved parsley
This can be served immediately and is very good warm or refrigerate overnight, so the flavors can mellow.
Enjoy!

Nutrition