The Ultimate Potato Salad

• 4-5 pounds Yukon Gold or Red Potatos (not baking potatos)
• 2 TBSPS white vinager
• 6 eggs, hardboiled and chopped (reserve some sliced egg for garnish)
• 1 cup real Mayonnaise (or more to taste).
• 1/4 cup white champagne vinager-(THE SECRET - don't tell anyone).
• 1/2 cup chopped Italian flat leaf parsley.
• 3 stalks celery (with leaves) chopped fine.
• 1 large red onion, chopped fine.
• 3 large green onions (scallions), chopped fine.
• 1 TBSP good dijon mustard.
• 1 TSP celery seed.
• 2 TSPs ground corriander.
• 1 TSP hot Hungarian Paprika (not sweet paprika).
• 1/2 TSP cayenne pepper (use to taste)
• Fresh ground salt and cracked pepper.
• Extra sliced egg, parsley and paprika for garnish.

1. Scrub Potatoes and boil (add the 2 TBSPS vinager to the boiling water. This will keep the potatoes from breaking apart during cooking), set aside until cool.
2. Boil Eggs to hardboiled state.
3. When Potatos are cooked and cooled, remove skins and slice into small bite sized pieces.
4. Add remaining ingredients and mix, combining thoroughly. Refrigerate for four hours to combine flavours.

red potatos, white vinager, eggs, mayonnaise, white champagne, parsley, stalks celery, red onion, green onions, celery, ground corriander, paprika, cayenne pepper, fresh ground salt, egg

Taken from www.epicurious.com/recipes/member/views/the-ultimate-potato-salad-1206062 (may not work)