Down-home potato salad

by

Serves 6–8

2 pounds baby red potatoes

2 large hard-boiled eggs, chopped

2 green onions, thinly sliced

½ red bell pepper, diced small

1 stalk celery, cut in half lengthwise and sliced thinly

¼ cup black olives, pitted and quartered (optional)

¼ cup chopped parsley

2/3 cup mayonnaise

1/3 cup mustard

1 teaspoon kosher salt

½ teaspoon fresh ground black pepper

¼ teaspoon paprika

In a medium saucepan over high heat, add potatoes, cover with water and boil 10–15 minutes, or until potatoes are tender but still firm. Drain, cool and cut into cubes. In a large bowl, combine potatoes with eggs, onion, bell pepper, celery, olives and parsley, and toss gently. In another small bowl, mix mayonnaise, mustard, salt, pepper and paprika. Add to potatoes, and mix thoroughly. Garnish, if desired, with additional paprika and parsley. Chill several hours or overnight for enhanced flavor.