This good old potato salad is the type of potato salad that grandmothers around the world are known to make.
- 5 pounds of small Russet potatoes
- 6 large eggs, hard-boiled & peeled & diced (mix 3 of the yolks, use 3 or crush and mix)
- 4 stalks celery, freshly chopped
- 1 jar diced chili peppers, drained
- 1/2 cup diced sweet dwarf pickles (Heifetz sweet pickles, if you can find them, also pour some juice)
- 2 tablespoons pickles
- 1 1/2 cups of Miracle Whip or Mayo (I use Miracle Whip)
- 1/4 cup prepared French yellow mustard (no fancy, Creole or grainy)
- 1/2 cup chopped red onion, chopped
- 1/4 cup chopped parsley (optional)
- Finely ground kosher salt and ground black pepper to taste
- Hot smoked paprika for garnish
- Boil the potatoes, with the skin on, for about 20 minutes or until a sharp knife easily pierces them. Drain the potatoes and soak them in ice water, then peel them with your fingers under running water (like peeling a hard-boiled egg).
- Boil your eggs for 1 minute, turn off the heat and leave them to soak for 15 minutes, then soak them in cold water until they are ready to be peeled (tap the large end of the egg and roll to get under that small layer of skin, which should peel off).
- Place the potatoes and eggs in a refrigerated bowl and cut them into squares of about 1 inch. (they don't have to be perfect).
- Add the other ingredients, except the paprika filling. Stir well, making sure everything is covered. It should not look dry, so if you want an extra spoonful of mayo or relish, add it. Learn to trust your instincts, that's what your grandmother used to do.
- Taste the salt and a hint of sweetness (if you haven't found the right pickles, add a tablespoon or more sugar) and make a nice mound with a spoon or spatula. Allow a day to freeze, leave overnight, cover with plastic wrap or a lid, and put in the fridge. Sprinkle the top with smoked paprika before serving. Serve cold.