– potatoes – chicken/beef broth – eggs – pickles – green onions or a small white onion – mayonnaise & mustard – dried parsley – salt – pepper – sweet paprika
Wash the potatoes and cover them with water in a pot. Bring them to a boil. Boil the potatoes until a fork goes through them, but they are still firm. Peel them while still warm.
Cut the potatoes into slices about 1/8 inch thick. Pour hot chicken/beef stock (or vegetable stock) over the potatoes. Allow them to cool for at least two hours or overnight.
Boil the eggs, peel, and chop them. Also, dice the pickles, onion, and parsley if you use a fresh one.
In a large salad bowl, place the potatoes, add the onions, eggs, and fresh parsley if you use it. Swipe up to see the full recipe!
In a small bowl, stir together mayo, mustard, salt, pepper, paprika, and optionally dried parsley if you did not use a fresh one.
Pour this dressing over the rest of the ingredients and mix gently until all are combined.
Serve chilled. For the best results make sure you check the whole recipe! Click "Enjoy" below to go to the recipe page!