New Nugget Potato Salad
Can't have a backyard barbecue without its special sidekick - delicious potato salad!
- 2 lbs New Nugget Potatoes
- 2 hard boiled eggs (free range with a dark yellow yolk is best)
- 1/2 cup mayonnaise
- 2 tsp Dijon mustard
- 1 tsp pickle juice
- 2 small stalks of celery
- 2 green onions
- 1 medium sized dill pickle
- 4 radishes
- 2 tsp good sea salt
- 1 tsp fresh cracked pepper
- 1 tsp Hungarian sweet or smoked paprika
Wash and scrub the potatoes under cold running water. Boil for 20-30 minutes until fork tender. Drain and cool potatoes until ready to use.
In a small pot, immerse eggs in cold water. Bring the water to a boil, turn off the heat and leave the eggs in the water for 12 mins. Run the pot with eggs under cold water. Leave the eggs in the cold water, until ready to use.
While potatoes and eggs boil, make the dressing. Combine mayonnaise, Dijon mustard, pickle juice and 1 tsp of the salt and pepper. Dice the celery, green onions and pickles. Slice radishes. Once the potatoes are manageable to handle, cut them into 1 inch cubes and sprinkle with 1 tsp of the remaining salt.
In a medium sized bowl, mix together the potatoes and about half of the dressing, letting it soak in for a few minutes. Then add all the diced vegetables and the rest of the dressing to the potatoes. Add more salt and pepper if desired.
Peel and slice the eggs and place on top of the salad. Sprinkle lightly with Hungarian sweet or smoked paprika and serve.