Pepped Up Potato Salad

Pepped Up Potato Salad

adapted from Gourmet Magazine May 1994

Soaking the seeds overnight infuses the vinegar with the mustard and celery flavors that get dispersed throughout the salad. I do not light chunks of hard boiled eggs in my potato salad so I blend them into the mayonnaise.

Makes 5-6 servings                                                            4 WW pts / serving

1 1/2 tsp. mustard seed
1 tsp. celery seed
3 tbsp. cider vinegar

2 lbs. Yukon Gold potatoes
1 1/2 tsp. Kosher salt
1/2 cup finely chopped scallions, plus additional for garnish
3/4 cup mayonnaise
4 hard boiled eggs. 3 chopped, 1 sliced

Aleppo pepper for garlish, optional

1. In a small bowl combine the mustard seed, celery seed and vinegar. Set aside for several hours or overnight.
2. Place the potatoes in a pot of water covered by 2 inches of water. Simmer covered until tender, about 30 minutes.
3. Drain; Cool: Cut into 3/4 inch dice.
4. In a small food processor combine the mayonnaise, 3 eggs and seed mixture to form a dressing. 
5. In a large bowl combine the potatoes and scallions; Toss with the dressing to coat.
6. Chill.
7. Prior to serving, garnish with the sliced eggs, additional scallions and Aleppo pepper if using.

Enjoy!