Transatlantic Potato Salad

Ingredients

1 bag of mini redskin potatoes or 4 to 6 large (washed but not peeled)

3 to 4 green onions

2 to 3 carrots

4 to 6 celery sticks

2.5 ounces (small jar) of capers

2 cups Duke’s mayonnaise (trust me, do not substitute)

1/4 cup French’s Classic Yellow mustard

2 tablespoons whole grain mustard

Splash of Red Wine Vinaigrette

Salt and pepper to taste

4 to 5 fresh dill sprouts, finely chopped (optional)

5 to 6 hard boiled eggs

Old Bay seasoning to taste

American parsley to garnish

Steps

Step 1

Chop the redskin potatoes into bite sized chunks, drop into a pan with enough water to cover them.

Bring the potatoes to a boil and cook until a fork can pierce the potatoes … kinda without effort, about 18 minutes.

Step 2

While the potatoes are cooking, finely chop the onions, celery, and carrots.

Combine the onions, carrots, celery, capers, mayonnaise, mustards, chopped dill, salt, pepper, and red wine vinegar into a large mixing bowl.

Step 3

Remove the potatoes when done, drain, then immediately rinse with cold water to stop them from cooking further. Let them cool to room temperature.

Gently combine all the ingredients in the large mixing bowl, transfer to a presentation bowl.

Use an egg slicer to cut the eggs, top the potato salad.

Enjoy!

Season with Old Bay pepper to taste.