Ingredients
- 5 pounds red potatoes (new small baby potatoes, scrubbed, skins left on)
- 1/4 cup red wine vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon salt (to taste, more added at the end if needed)
- 1/4 teaspoon black pepper (to taste)
- 8 large eggs (hard-cooked, peeled)
- 1 large (12 ounce) sweet onion (diced)
- 3 garlic cloves, minced
- 1 1/2 cups mayonnaise
- 2 tablespoons oil (you could use more)
- 6 tablespoons mustard (Creole, yellow, Dijon, whole grain, your choice)
How to Make
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Step 1: Place potatoes in a pot with water to cover. Bring to the boil, then cook until the largest potato is easily pierced with a small skewer or cake tester. Drain in a colander and allow them to cool just slightly.
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Step 2: In a large mixing bowl, whisk the red wine vinegar, sugar, salt and pepper until sugar and salt dissolve
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Step 3: When the potatoes are cool enough to handle, but still warm, slice them in half, then place into a bowl with the vinegar mixture; gently toss the potato halves in the vinegar mixture.
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Step 4: Dice the eggs over the potatoes, add the diced onion, and stir gently to combine.
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Step 5: Whisk together the mayonnaise with oil, minced garlic and mustard, then stir into the potato mixture; toss to coat well.
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Step 6: Season with additional salt and pepper as needed.
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Step 7: Refrigerate 2 hours or 24 hours (the longer chilling time the better the flavor will be).
We hope you enjoy this recipe!
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