Country Style Potato Salad with Fresh Cucumbers

Created by Pam List on

1 1/2 lb red potatoes, peeled and cubed ( I like them cut bite-sized) around an 3/4 inch high.
2 tsp. salt
7 eggs, 5 hard-boiled, peeled and coarsely chopped ( 2 hard-boiled and peeled for possible garnish or snacking) :)
2 ribs celery, sliced 1/8
1 small red onion or a 1/4 of a large red onion, sliced 1/8 of an inch and sparsely chopped
1/2 c dill pickle pickle gherkins sliced 1/4 inch and sparsely chopped ( I like them chunky)
1/2 c peeled Persian cucumber, sliced 1/4 inch and sparsely chopped (again, chunky is best)
2 to 3 Tablespoons prepared yellow mustard
1/2 c real, full-fat mayonnaise
1/4 tsp. salt (more or less, to suit your taste)
1/4 tsp. white or black pepper pepper - I like the white because it means the Hungarian Paprika will win the visual show! (add what suits your taste)
Hungarian paprika, for garnish

Add 4 quarts of water to a 6-quart pot and bring to a rolling boil over high heat. Add potatoes and salt and cook until potatoes are tender when pierced with a fork.
Drain potatoes well in a colander and return them to hot pan for a minute to dry out excess water.
Place the potatoes, eggs, celery, onion, pickles and cucumber into a large mixing bowl.
Add mustard and mayonnaise folding in gently until well combined
Add salt and pepper to taste gentle folding to keep potato pieces bite-sized..
Refrigerate until ready to serve. I would make the recipe ahead that morning to serve at lunch or dinner to get the flavors well-infused before serving.
Just before serving, sprinkle with paprika and / or garnish with sliced eggs or any other fancy way you can cut them.

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