Servings:
Serves 4 to 6 Servings
Ingredients
- 2 pound yukon gold potatoes, washed and cut into 1 inch pieces
- 2 pound hard boiled eggs, diced
- 1/4 cup diced scallions
- 1/2 cup diced celery
- 3/4 cup mayonnaise
- 3 clove garlic, minced
- 1 tablespoon dijon mustard
- 1 tablespoon stone ground mustard
- 1/4 teaspoon paprika
- 2 tablespoon apple cider vinegar
- 2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
Preparation
Baking Directions:
Place russet potatoes in large pot.
Add water to cover.
Boil until potatoes are tender but not mushy, about 15 minutes.
Drain in a large colander.
Place in large bowl.
Combine remaining ingredients in a small bowl.
Gently fold into potatoes.