• 5 large Idaho potatoes, peeled & cubed
• 1 red onion, finely diced
• ½ cup chopped dill pickles
• 3 hard-boiled eggs, grated
• 1 red pepper, finely diced
• 1½ tbsp rice wine vinegar
• ¾ cup heavy mayonnaise
• 2 tbsp yellow mustard
• 2 tbsp freshly chopped parsley
• kosher salt & freshly ground black pepper, to taste

1. Place diced potatoes in a pot of salted cold water and bring to a boil. Let boil 6 minutes and drain. Place the hot potatoes in a mixing bowl and sprinkle the vinegar over the potatoes and let sit for 5 minutes
2. In a small mixing bowl whisk together the mayonnaise, mustard, salt and pepper
3. Add the remaining ingredients to the warm potatoes and pour the dressing over the entire mixture
4. Place a pair of disposable gloves on your hands. Toss the potatoes and crush some of the potatoes to break them up a bit. Mix well until evenly combined
5. Cover and chill at least 3-4 hours before serving
6. Garnish with fresh radishes and a sprinkle of celery salt and smoked paprika

Recipe by Chef Marjorie Druker
Chef, New England Soup Factory
May 2009