HONEY MUSTARD POTATO SALAD
1 Russet potato ~ cut into cubes (I left the peel on)
1/4 cup sweet yellow or white onion, chopped
2 hard-boiled eggs ~ large chopped
3-4 sweet mini peppers, seeded & chopped (could use colored bell pepper)
1-2 stalks celery, chopped
1-2 TB fresh parsley, chopped
1/4 cup Honey Mustard salad dressing
1-2 TB apple cider vinegar
1 tsp. smoked paprika
Substitute regular white vinegar for the apple cider vinegar, if you want it "tangier"
Add 2 TB sour cream or plain Greek yogurt, if you want it "creamier"
Cut the potato in to cubes and put into a pot of salted COLD water to boil. Put the 2 eggs in there (with the potatoes). When the water comes to a boil, let it boil for a couple of minutes until the potatoes are soft. Then take the pan off the heat and pull the potatoes out of the water with a slotted spoon (putting into the large bowl with your whisked dressing ~ which you've already prepared). Drain the hot water from the pan and fill with cold water, so the eggs cool down.
While the potatoes & eggs are cooking, whisk together the dressing ingredients in the bottom of a big bowl. Add the other ingredients and fold together with a rubber scraper.
When the potatoes are ready & drained, fold them in so that they're completely coated with the dressing. Then peel & chop the eggs into the potato salad, and gently fold them in.