Instructions

Prepare the Eggs

1. Put eggs in a heavy bottom pot with enough water to cover the eggs by 1″ and add 2Tbs of Baking Soda.
2. Bring water to a rolling boil and continue to boil for 15 minutes.
3. Put eggs in an ice cold water bath until cooled, and then peel under cold water.

Prepare the Dressing

1. Cut the potatoes into quarters and place them in a large stockpot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender.

Finish the Recipe

1. In a medium bowl mix the mayonnaise, egg yolks, pepperocini peppers including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth.

Finish the Salad

1. Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then add the chopped eggs whites, celery, onions, and parsley. Taste, then salt and pepper as needed. Garnish with fresh parsley and paprika.
2. Cover the potato salad and refrigerate for at least 4 hours.
3. Keep refrigerated in an airtight container for up to one week.