Pepped Up Potato Salad (Gourmet Magazine May 1994)
1-½ tsp mustard seeds
1 tsp celery seeds
3 Tbsp cider vinegar
2 lbs Yukon gold potatoes
1 ½ tsp salt
½ c. finely chopped scallions, plus additional for garnish
3 hard boiled eggs, peeled - 2 chopped, 1 sliced
¾ c. mayonnaise
In small bowl combine mustard seeds, celery seeds and vinegar. Set aside for several hours or overnight.
Place potatoes in pot of water covered by 2 inches of water and simmer covered 30-40 minutes, until tender. Drain and cool. Cut potatoes into ¾†dice.
In a large bowl combine the potatoes, scallions and chopped eggs. In another bowl combine the mayonnaise and the vinegar mixture. Pour the mayo mixture into the potato mixture. Toss to combine.
Chill.
Garnish with remaining egg and scallions.
Makes 5 cups