Southern Potato Salad
This delicious southern salad is prepared for a picnic. it's placed on a delicious mayonnaise and mustard combination and is topped off with a skinny layer of paprika on top.
3 pounds of red potatoes (peeled and dig small cubes)
5 large boiled eggs, peeled and chopped, leaving one for garnish
1 cup of real mayonnaise
3 tablespoons yellow mustard
2-3 tablespoons of sugar can suits taste
1 tablespoon of apple vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic granules or garlic powder
½ teaspoon celery seeds
½ teaspoon dried fennel
½ cup pickled sweet or chopped sweet pickles (can use pickled fennel, if desired)
1 rib celery, finely diced
1 small purple onion , finely diced
4 spring onions, chopped
smoked paprika for garnish
1.Cook the diced potatoes in salted water over medium-high heat for 8 to 10 minutes or until tender with a fork. don't be too long. Drain well.
2.In a large bowl, beat the mayonnaise, mustard, vinegar, salt, pepper, garlic, celery seeds and fennel thoroughly. Add the taste of pickle, celery, shallots and chives.
3.In a bowl, add the chopped potatoes and eggs. Stir gently until the potatoes are evenly coated.
4.Refrigerate for 4 hours. Mix well before serving and garnish with the egg part sprinkled with peppers.
5.It also can be served hot, if desired.