2 tp minced fresh parsley
1 tp finely chopped onion (or use dehydrated onion)
1/2 cup mayonnaise
1-3/4 tp Dijon mustard
1/8 tp pepper
1/4 tp salt
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 12-15 minutes or until tender. Drain and immediately place potatoes in ice water; drain and pat dry.
Peel two potatoes, finely dice and place in a small bowl. Cut the remaining potatoes in half (horizontally). With a melon baller, scoop out the pulp, leaving a 3/8-in. shell; set aside. Dice pulp and add to the bowl. Stir in parsley and onion. Combine mayonnaise, mustard and pepper; gently stir into potato mixture.
Sprinkle potato shells with salt; stuff with potato salad. Sprinkle with paprika. Chill for at least one hour before serving. Garnish with parsley, if desired.
No comments:
Post a Comment