Yummy Potato Salad

Ingredients:

• 4 pounds russet potatoes
• 1 tablespoon + 2 teaspoons coarse salt
• 3 tablespoons cider vinegar
• 3 large eggs
• 1 cup mayonnaise
• 1/2 teaspoon celery seed
• 1 teaspoon dry mustard
• 1/2 teaspoon fresh ground black pepper
• 3 stalks celery, cut into 1/4-inch dice
• 1 red bell pepper, cut into 1/4-inch dice
• 1 medium onion, finely diced
• 10 cornichons, cut into 1/4-inch dice
• 3 scallions, thinly sliced
• 2 tablespoons freshly chopped flat-leaf parsley
• 1 teaspoon paprika

Instructions:

Place the potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, then add 1 tablespoon of salt and lower to a gently boil. Cook until the potatoes are tender when pierced with a knife, about 25 minutes. Drain into a colander. Using paper towels, peel the potatoes and cut into 1-inch dice while still hot. Drizzle with vinegar and set aside. Place the eggs in a small pan with enough water to cover by 1-inch and place over medium-high heat. When the water comes to a boil, cook for 8 minutes. Drain and place in a bowl with cold water to cover. When cold, peel the eggs. Chop 2 into 1/4-inch dice, then slice the third egg into 1/4-inch thick rounds and set aside to use as a garnish. Combine the diced eggs, mayonnaise, celery seed, mustard, 2 teaspoons salt and black pepper in a large bowl and whisk to combine. Add the reserved potoatoes to mayonnaise mixture. Add the celery, red pepper, onion, cornichons, scallions and parsley, stirring to combine. Chill for 30 minutes before serving. Garnish with paprika and hard boiled egg rounds.