| 1. Place potatoes in a large stockpot. Add
enough water to cover potatoes by several inches.
2. Add a pinch of salt. Bring to a boil over high heat.
3. Reduce heat to low and gently boil 20 minutes or until
potatoes pierce easily with a knife or fork.
4. Drain potatoes in a colander.
5. Peel potatoes and cube into bite sized pieces.
6. Place potatoes in a large serving bowl. Drizzle potatoes
with cider vinegar.
7. Place 4 eggs in a small saucepan with enough water to
cover eggs by 1 inch. Bring to a boil over medium-high heat.
8. When water comes to a boil, remove from heat, cover
and let stand 17 minutes.
9. Place eggs in a bowl of ice cold water.
10. When eggs are cold, peel and chop.
11. Combine eggs, mayonnaise, celery seed, mustard, 2 teaspoons
salt, and fresh ground black pepper in a large mixing bowl.
Stir with wooden spoon to combine.
12. Pour dressing mixture over potatoes.
13. Fold in celery, red bell pepper, onion, baby sour gherkins,
green onions, and chopped parsley.
14. Stir to combine. Chill until ready to serve.
15. Garnish with paprika, hard-boiled egg rounds, and finely
chopped chives, if desired.
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