Ingredients
4 pounds small red potatoes
5 eggs
1 1/2 c. mayonnaise
1 tbsp. apple cider vinegar
2 tbsp. course ground mustard
1 tbsp. milk
1 tbsp. sugar
4 tbsp. fresh dill (to taste)
1/3 tsp. salt
1/4 tsp. fresh ground pepper
1/2 c. diced spring onions
3 celery stalks, diced
Paprika to garnish
Preparation
Cook Potatoes and Eggs: Bring a large pot of salted water to a boil. Add red potatoes. Cook about 20 minutes, or until tender but still firm (or your potatoe salad will be mushy)! Drain, cool and cut into bite-size pieces.
Place eggs in a medium saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and dice.
Meanwhile, make dressing: Stir together mayonnaise, apple cider vinegar, mustard, milk, sugar, salt, pepper and dill. Refigerate until ready to mix.
In a separate bowl, combine spring onions, eggs and celery.
Finally: Pour the mixture over the potatoes, and gently mix together with the egg, celery, onion mixture.
Cover, and chill in the refrigerator at least 1 hour before serving.
