8 Large red potatoes (white potatoes or any boiling potatoes are fine, no baking potatoes)
1/4 Cup sweet onion (yellow is fine, too)
4 Green onions
3 Celery stalks
3 Garlic cloves (optional)
1 Teaspoon salt
1 Teaspoon black pepper
1 Teaspoon paprika
1 Cup mayonnaise
Wash and clean the potatoes of eyes, bruises and tough patches. This recipe calls for skin-on potato salad, but you can peel your potatoes if you prefer.
Place the potatoes in a soup pan and fill with water to the top of the potatoes. Cover pan and bring to a boil over high heat, then lower the heat so it doesn’t boil over. Boil for 45 minutes. Then test the potatoes by sticking a fork in one. If the potato slides easily off the fork, the potatoes are done. Pour out the hot water and fill with cold water. Repeat this step every five minutes for 20-30 minutes until the potatoes are chilled and easy to cut with a knife.
While the potatoes boil, prepare the mayonnaise mix. Hard boil the two eggs. Place them in a sauce pan. Cover the eggs with water. Cover pan. Bring to a boil over high heat, then lower the heat to under a 1/4 to continue boiling for fifteen minutes. Fill the pan with cold water to chill the eggs. Replace the water three times in five minutes. Peel the eggs and slice and crumble them. Place them in a medium-sized mixing bowl.
Place the following ingredients in the bowl with the crumbled eggs: Finely sliced celery stalks and green onions, minced sweet onion, crushed or finely minced garlic cloves, one teaspoon salt and one teaspoon pepper. Stir in mayonnaise.
Cut the chilled red potatoes into cubes. Gently stir in the mayonnaise mix until it is evenly distributed.
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