Categories: Appetizers
Ingredients
- 7-8 medium red potatoes, halved
- 7 hardboiled eggs, cooled, peeled and chopped
- 1/2 cup mayonnaise
- 1/4 tsp onion powder
- 1/2 tsp parsley
- 1/4 tsp paprika, plus some for sprinkling on top
- 1/2 tsp salt
- 1 tsp white vinegar
- green onion for garnish
Directions
- Boil potato halves until cooked through, about 10-20 minutes depending on the size and thickness of your potatoes. Cool
- Scoop out the inside of your potatoes, leaving a thin shell. Try not to mash the potato too much (unless you like your potato salad with mashed potatoes). Chop potato removed from the center.
- *NOTE: I only hollowed and filled about half of my potatoes, and the rest I chopped entirely. It gives it a little more texture and I like the red skin in the salad. You can do as many as you like, but you will want to leave at least 3-4 halves to chop completely.
- Combine chopped potatoes, eggs, and remaining ingredients through vinegar. Stir well. Adjust seasonings as desired.
- Spoon into hollowed potato halves. Garnish with paprika and chopped green onions.