Ingredients
- 3 pounds boiling potatoes
- 1 - 2 tablespoons kosher salt
- 4 eggs, at room temperature
- 1/2 - 3/4 cup scallions, chopped
- 5 tablespoons balsamic vinegar or red wine vinegar
- 3 tablespoons olive oil
- 1 thyme sprig, minced or 1/4 teaspoon dried, crumbled thyme (or to taste)
- Freshly ground black pepper, to taste
- 2 celery stalks, trimmed and chopped
- 1 hot red chili pepper or jalapeno, seeded and finely chopped
- 1 1/2 cups mayonnaise (use good quality or use homemade found here: https://www.recipezazz.com/recipe/classic-homemade-mayonnaise-44814)
- 3 tablespoons yogurt, plain
- 2 tablespoons plus 1 teaspoon lemon juice, fresh
- 2 tablespoons Dijon mustard
- 1/3 cup parsley fresh, minced or mixture of parsley and other fresh herbs
- Tomato wedges
- Minced fresh parsley
- Thyme sprig (optional)
How to Make
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Step 1: Place potatoes in a large saucepan and cover with cold water. Cover saucepan and bring to a boil. Add 2 teaspoon salt and eggs. Cover partially and boil for 11 minutes. Remove eggs, using a slotted spoon. Rinse under cold water to cool.
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Step 2: Continue cooking potatoes until tender. Drain potatoes in colander and rinse with cold water until just cool enough to handle.
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Step 3: Cut potatoes into 1-inch chunks. Combine with scallions, vinegar, oil, minced thyme, pepper, and remaining 1 teaspoon salt in a large bowl.
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Step 4: Add celery and hot chili to the potatoes. Combine 1 cup mayonnaise, yogurt, lemon juice and mustard in a small bowl. Gently mix into salad. Taste and adjust seasoning, if necessary.
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Step 5: Chop eggs coarsely. Add so salad with 1/3 cup parsley. Toss gently.
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Step 6: Just before serving, mix in remaining mayonnaise, if desired. Garnish with tomatoes, parsley, and thyme sprig (if desired).
We hope you enjoy this recipe!
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