Country Style Potato Salad! (With Richard Lynch & Eddie Reyes)

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Country Style Potato Salad! (With Richard Lynch & Eddie Reyes)

Peel 2 lbs. of Idaho potatoes cubed into 1/2 inch squares.
Rinse in cold water 2 or 3 times to get the cloudy starch off.

After you have rinsed off the cloudy starch you can add the
juice of 1 small lemon to the 3rd bath of water and let them
soak for 15 minutes so they stay nice and white.

Now rinse them off a final time and put them in a pot of cold
water with 2 tbsp. of salt and bring to a boil then reduce to a simmer for 8 to 10 minutes until potatoes are soft but not mushy.
Drain and cool in the refrigerator for 30 to 40 minutes.

In a bowl mix 3/4 cup mayo, 2 tbsp. mustard, 1/2 cup diced red bell peppers, 2 stalks diced celery, 1/2 cup diced sweet onion, then add 3 or 4 smashed hard boiled eggs, 3/4 cup sweet relish. mix well.

Fold mixture into potatoes, add salt and pepper to taste.
Garnish with a dusting of smoked paprika and sliced hard
boiled eggs and a sprinkle of parsley!

Cover the bowl with saran wrap and chill for at least 4 hours
but over night is the best!

Enjoy!

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