INGREDIENTS
4 russet potatoes, peeled
4 large eggs
1 Tbsp (15 mL) salt
1/2 medium onion, finely diced
1/4 cup (60 mL) finely diced green
bell pepper
1/2 Scotch bonnet pepper, finely diced
1 1/2 cups (375 mL) mayonnaise
1 Tbsp (15 mL) Dijon mustard
Salt to taste
1 Tbsp (15 mL) finely diced fresh
Italian parsley
1/4 tsp (2 mL) smoked paprika, for
Garnish
In a 4-quart (4 L) pot, place potatoes and eggs over medium high
heat. Add salted water to cover. Bring to a boil.
2. Cook until potatoes are tender when pierced with a knife.
Remove potatoes and let cool. Cut into wedges. Cut each
wedge into 1/2-inch (1 cm) pieces on the diagonal and set
aside on a baking sheet lined with paper towels.
3. Transfer potatoes to a large bowl. Shell boiled eggs and
slice thinly.
4. Divide egg slices into 2 portions. Set aside half for garnishing
and cut the other half into 1/4-inch (6 mm) pieces. Add to the
bowl with the potatoes.
5. Add remaining ingredients (except for parsley and paprika)
and mix while mashing one quarter of the potatoes. Adjust
seasoning and garnish with remaining egg slices, parsley and
paprika. Serve at once.
