Categories: Sides

Ingredients

• 1 garlic clove, peeled
• 3 lbs. small red potatoes, quartered
• 2 tbsp. cider vinegar, divided
• 1 1/2 tsp salt, divided
• 6 hard-cooked large eggs, divided
• 1 cup mayo
• 1/2 cup sour cream
• 1 tbsp. Dijon
• 1/2 tsp paprika
• 1/4 tsp pepper
• 1 medium sweet onion, finely chopped
• 2 celery ribs, finely chopped
• 2 tbsp. minced fresh parsley

Directions

1. Skewer garlic clove with a toothpick (to make it easy to find after cooking). Place potatoes, 1 tbsp. vinegar, 1 tsp salt and skewered garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are just tender, 10-12 minutes. Drain, reserving garlic; remove skewer and crush garlic.

2. Meanwhile, chop five eggs. Whisk together mayo, sour cream, mustard, paprika, pepper, garlic and remaining vinegar and salt. Stir in the potatoes, chopped eggs, onion and celery. Refrigerate 4 hours or until cold.

3. Just before serving, slice remaining egg. Top salad with sliced egg; sprinkle with fresh parsley and additional paprika.

Email to a friend | Print this recipe | Back