5 lbs. potatoes
1 med. onion, minced
½ C. apple cider vinegar
¼ C. oil
2 T. sugar
1 T. salt
½ tsp. pepper
3 C. salad dressing or mayo
½ C. mustard
½ - 1 C. pickle, chopped
½ C. olives
12 eggs, hard boiled & chopped
Boil potatoes, skin on, till tender. Cool potatoes and peel skins off with fingers. Cube into nice bite sized pieces. Marinate potatoes for at least one hour with onion, vinegar, oil, sugar, salt, & pepper. Stir periodically. Stir in mayo, mustard, pickles, & olives. Gently fold in chopped boiled eggs. Top with parsley and paprika.
The trick to beautiful eggs is to bring water to simmer before
adding eggs. Simmer, do not boil, for fifteen to twenty minutes.
Cool quickly in deep, cold water. Peel immediately. Older
eggs peel easily compared to fresh eggs. Done correctly, egg
yolks are golden yellow, not green. Sulfur is not layered on the
yolk because of quick cooking and cooling.