Categories: Appetizers

Ingredients

• 7-8 medium red potatoes, halved
• 7 hardboiled eggs, cooled, peeled and chopped
• 1/2 cup mayonnaise
• 1/4 tsp onion powder
• 1/2 tsp parsley
• 1/4 tsp paprika, plus some for sprinkling on top
• 1/2 tsp salt
• 1 tsp white vinegar
• green onion for garnish

Directions

1. Boil potato halves until cooked through, about 10-20 minutes depending on the size and thickness of your potatoes. Cool
2. Scoop out the inside of your potatoes, leaving a thin shell. Try not to mash the potato too much (unless you like your potato salad with mashed potatoes). Chop potato removed from the center.
3. *NOTE: I only hollowed and filled about half of my potatoes, and the rest I chopped entirely. It gives it a little more texture and I like the red skin in the salad. You can do as many as you like, but you will want to leave at least 3-4 halves to chop completely.
4. Combine chopped potatoes, eggs, and remaining ingredients through vinegar. Stir well. Adjust seasonings as desired.
5. Spoon into hollowed potato halves. Garnish with paprika and chopped green onions.

Email to a friend | Print this recipe | Back