Heidi's Scrumptious Potato Salad

July 2018 Edition of 'In The Loop Magazine

July is the month for Bbq and gatherings. Here's my scrumptious potato salad and I'm giving up my secret ingredient to all of the ITL foodie lovers. Everyone loves and always has seconds when they have an opportunity to taste my potato salad. I ask my guest; do you like anchovy? Yes! Anchovy....Most say that they hate it. But after tasting this potato salad and finding out that it has that yummy secret ingredient they no longer can say that they hate it. Happy Summer!

Ingredients:

1. 6-8 Potatoes, boiled and peeled

2. 2 large celery stalk, dice in small pieces

3. 1 small white sweet onion, dice in small pieces

4. 4 large dill pickles, cut small pieces

5. 4 anchovy fillets in olive oil, finely cut and smash

6. 3 hard boiled eggs, use egg slicer to cut small

7. 2 tablespoon fresh or dry parsley

8. 2 teaspoon paprika

9. 1 tablespoon Dijon mustard

10. 1 cup mayonnaise

11. 1/3 cup white vinegar

12. sea salt and black pepper, to taste

13. optional: Cayenne pepper, to taste

Directions:

1. Use a large bowl to mix in.

2. When potatoes are completely cool, cut in 1/4 inch squares, put in large bowl.

3. Add and combine the celery, onions, pickle, anchovy, eggs, mayo and mustard. Add herbs and seasonings mixing gently not to break up the potatoes.

4. Refrigerate before serving.

5. Garnish with fresh parsley.

6. Serves 10-15