Easy Amazing Potato Salad

1. 1

   Prepare 4 bowls. Place raw potatoes in one bowl. Place eggs in a second bowl large enough to hold the finished potato salad. In a third bowl, combine dressing ingredients, using the white and light green parts of the scallions. In a fourth bowl, add the chopped dark green parts of the scallions.

2. 2

   Fill a 6-quart stockpot with about 4 quarts of water to a boil over medium high heat. Once pot is at a rolling boil, dump raw potatoes in carefully. After adding potatoes, the boil will slow down, but should return after about 5 minutes. Once it returns to a boil, boil for an additional 9 minutes (14 minutes in the pot all together), then pour into a colander. Allow potatoes to cool in the strainer, gently moving them around to dissipate the heat every few minutes.

3. 3

   Once the potatoes are fairly well cooled, add to the bowl with the eggs. Add dressing and gently mix.

4. 4

   If you're serving the potato salad in a different bowl, transfer it now. Top potato salad with a couple of dashes of smoked paprika, then garnish with chopped green onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.