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Pasta/Potato: Robbie's Red Skinned Potato Salad

Source of Recipe

www.robbiehaf.com


List of Ingredients

5 medium red skinned potatoes
2 tablespoons grated onion
3 tablespoons dried pasley
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 teaspoon celery seed
2 hard boiled eggs, peeled, chopped


Recipe

Scrub potatoes and cut into large pieces. Boil in their jackets (skins) until they are tender when tested with a fork. While potatoes are cooking, mix all other ingredients together in a mixing bowl. Drain potatoes and allow them to cool until they are cool enough to handle. Remove their skin and cut the them into about 1" cubes. Place potatoes in a large mixing bowl. Add mixture a little at a time while stirring the potatoes to coat. Keep in mind that you can always add more dressing, but you can never take any of it out. Sprinkle with a little† paprika, cover and refrigerate for at least 4 hours.