“This recipe for potato salad is so simple, yet so delicious,” writes Susan Grosdov of Saugus. “The paprika and parsley were ingredients used by my parents, which add a special element to the taste. I have made it for parties for many years and have received endless compliments.”
|5||medium red potatoes, cut into 1½-inch chunks|
|Salt and pepper, to taste|
|1||stalk celery, chopped|
|3||eggs, hard-cooked and coarsely chopped|
|3||tablespoons chopped fresh parsley|
|Sweet paprika (for sprinkling)|
1. In a saucepan combine potatoes, a large pinch of salt, and cold water to cover. Bring to a boil, lower the heat, and cover the pan. Simmer for 15 minutes or until the potatoes are tender. Drain the potatoes into a colander. Transfer to a bowl; cool.
2. Add the onion and celery to the potatoes and mix gently. Fold in the mayonnaise, salt, pepper, eggs, and parsley.
3. Transfer to a bowl and sprinkle with paprika. Adapted from Susan Grosdov