- 3/4 cup PERinaise
- 3 lbs yellow potatoes
- 4 eggs
- 3 Tbsp Dijon mustard
- 1/4 cup sweet relish
- 2 celery sticks, washed and finely chopped
- 1 bunch of green onions, sliced, whites and greens separated
- 1 tsp garlic powder
- 1/4 tsp paprika
1 Cut the potatoes into bite sized pieces. You-do-you by peeling the skins or leaving them on as you like! Cook in a large pot of boiling salted water for about 12 minutes, until they are soft when pierced with a knife. Drain and leave to cool.
2 While the potatoes are cooking, hard boil the eggs in boiling water for 7 minutes. When done, cool in ice-water, peel off the shells and roughly chop.
3 In a bowl, stir together the PERinaise, mustard, relish, whites of the onions, chopped celery, garlic powder and black pepper to your taste. Gently fold in the cooked potatoes and chopped egg. Be careful not to break down the potatoes too much!
4 Serve in a pretty bowl and sprinkle with the chopped onion greens and paprika.