This is a potato salad to eat chilled.
5 potato (large Yukon gold, washed but not peeled, cut into different size chunks)
6 egg (farm fresh)
1 onion (white, medium size)
1 c mayonnaise
2 T mustard (or to taste)
salt (to taste)
pepper (to taste)
1 pn parsley
paprika (to taste)
- Boil potatoes in a large pot, water to cover, until the thickest pieces are soft when pricked by a fork. Drain, and rinse with cool water to stop the cooking process.
- At the same time the potatoes are cooking, hard boil the eggs.
- Place potatoes into a large bowl. Dice onion, and eggs, and mix with all remaining ingredients.
- Place in fridge to chill before serving.
Potato salads are always an appetizing light meal or side dish.