image copyright © 2019, the author

My Potato Salad

A cool, savory, and (many say) quite satisfying recipe

Yield:

6 pounds (2.75 kg), enough for dinner, leftovers, and some to share

For best results, chill overnight before serving.

Ingredients:

• 5 lbs (1.8 kg) red potatoes
• 2 large, sweet yellow bell peppers
• 2 large Vidalia onions
• 5 whole dill pickles
• 1 medium stalk of celery
• 2 cups (½ liter) chopped kale
• 1 clove garlic
• 4 eggs
• ¼ cup (60 ml) olive oil, 2½ Tablespoons (32g) yellow, American mustard
• 1¼ cups (213g) Duke’s mayonnaise
• 2½ teaspoons (13g) Penzey’s Bavarian Seasoning
• Kosher salt
• Freshly ground black pepper to taste(Penzey’s India Tellicherry pepper)
• Penzey’s Hungarian paprika

Method:

1. Preheat oven to 400°F (204°C).
2. Bring 4 quarts (3.75 liters) of water, 1 teaspoon (5g)Penzy’s Bavarian seasoning, 4 whole eggs, and 1 Tablespoon (15g) salt to a boil in an 8 quart (7.5 liter) pot.