Red-skinned Potato Salad
4-5 med. red-skinned potatoes – scrubbed, cut into 1\” cubes
2 hard boiled eggs – peeled, chopped
1 cup mayonnaise – low-fat okay
3 Tbls. dried parsley flakes
2 Tbls. grated onion
2 Tbls. Dijon mustard
2 Tbls. red wine vinegar
1 tsp. granulated sugar
1 tsp. salt
1 tsp. celery seed
1/2 tsp. black pepper
paprika – for garnish
Boil potatoes in water until tender when tested with a fork.
While potatoes cook, beat together all remaining ingredients; set aside.
Drain boiled potatoes, place in a large bowl, and allow to cool slightly.
Slowly pour prepared mixture over cooled potatoes and stir to coat.
Sprinkle with a little paprika, cover, and refrigerate for at least 4 hours before serving.