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1
Boil the potatoes until they are done but not overcooked.
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2
I use the test here where I stick the fork in and it meets a little resistance but not too much.
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3
How long you boil them depends upon how big they are.
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4
You do want the potatoes done though since no further cooking is involved.
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5
If you overcook them, they don't really hurt the recipe since the extra potatoes just mixes in with the creamy portion of the mixture.
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6
Boil the eggs over medium high heat until hard-boiled.
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7
Allow the potatoes and eggs to cool.
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8
You can run cold water over them in a strainer to speed up the process.
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9
Peel the potatoes and then slice into chunks.
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10
If you aim for 1 inch by 1-inch chunk you will do well.
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11
Peel and slice the egg into 1/2 inch pieces.
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12
Chop the onion into very small pieces.
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13
I made this optional because you WILL be able to smell the onion on your breath.
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14
Therefore, if a little close contact is planned anytime soon you probably want to leave the onion out.
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15
Stir all ingredients gently except for the paprika.
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16
After ingredients are well mixed, pour into a bowl.
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17
Add the paprika across the top.
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18
Store in the refrigerator until ready to serve.
