Ingredients
- 2 pounds red potatoes
- 2 large eggs
- 2 stalks celery
- ¼ cup red onion
- 5 tablespoons sour cream
- 1 tablespoon mustard
- 1 tablespoon unsalted butter melted
- ½ teaspoon salt
- ¼ teaspoon paprika
- Pepper to taste
Instructions
- Cut the red potatoes into 1½- to 2-inch chunks, leaving the skin on for added nutrients. Boil the potatoes and eggs in a medium pot of water. Take the eggs out after 12 minutes of boiling, place them in a small bowl, and run cold water over them for 5 minutes. Boil the potatoes for 15 minutes, or until they're fork-tender, then drain and cool under running water.
- While the potatoes and eggs are cooking, dice the celery and red onion, and transfer them to a large mixing bowl. In a separate bowl, combine the sour cream, mustard, melted butter, salt, paprika, and pepper to create the dressing.
- Cut the cooled potatoes into smaller ½-inch pieces and add to the bowl with the chopped celery and onion. Peel and dice the eggs, then add them to the vegetable-filled bowl. Pour the sour cream dressing over the salad and toss to coat evenly. Serve immediately or store in the refrigerator.
