3 pounds red skinned potatoes, well scrubbed -- 20 potatoes
6 large eggs -- hard cooked
1 medium red onion -- finely chopped
1 medium green bell pepper, seeded -- finely chopped
2 celery ribs -- finely chopped
2 teaspoons celery seed
2/3 cup mayonnaise
2 Tablespoons yellow mustard
3 Tablespoons sweet pickle relish
salt and pepper -- to taste
paprika -- garnish
Place the potatoes in a large pot & add enough salted water to cover by 1". Bring to a boil over high heat. Reduce the heat to medioum-low & simmer until tender, but not mushy, about 20 minutes. Be sure they are cooked! Pour out most of the water & place the pot in the sink. Run cold water over the potatoes for about 2 minutes, or until cool enough to handle. Drain well.
Peel the potatoes & cut them into 1/2" cubes. Place in a large bowl. Chip 4 hard-cooked eggs & add to the potatoes, along w/ the red onion, green pepper, & celery. Sprinkle w/ the celery seed. Gradually stir in the mayonnaise, mustard, & relish (wear rubber or plastic gloves & use your hands, if you wish), being careful not to smash the potatoes. Season w/ salt & pepper to taste.
Transfer to a large serving bowl. Slice the 2 remaining hard-cooked eggs. Arrange the slices on top of the salad & sprinkle w/ paprika. serve immediately, or cool, cover tightly w/ plastic wrap, & refrigerated until chilled, at least 2º.
Serving Ideas : This is one of those recipes that come along only ever so often! I recommend it HIGHLY! Your friend in TX, Chef Sharon
NOTES : I know that most people actually boil their eggs to hard-cook them, but if you overdo it, you can get that thin green line around the yolk that everyone just hates. Here's the foolproof professional way to hard-cook eggs that cuts down on theactual boiling time to avoid overcooking. Place the eggs in a saucepan just large enough to hold them in one layer. Fill w/ enough cold water to cover by 1". Bring to a gently boil over high heat. Cook for 30 seconds. Remove from the stove & cover tightly. Let stand X 15 minutes. Pour out most of the water & place the pan in the sink. Let cold water run over the eggs for about 3 minutes. Crack & peel the eggs while still warm.
Patti's Pointers: I use red-skinned potatoes because the slices retain their shape when the salad is tossed- russets & Idaho potatoes will crumble. Remember: Always choose smooth, firm potatoes that have no bruises. Wash the potatoes just when you are ready to use them. Don't store potatoes in the refrigerator because they turn dark when you cook them. Be sure to cut off any greenish discoloration because it will have a bitter taste. For a potato salad with kick (DONNA P.), I sometimes spice this salad up w/ 2 seeded & minced jalapeno peppers.