Creamy Potato Salad

Creamy Potato salad

Ingredients

3 eggs

1 1⁄2 lbs (675 g) Yukon Gold potatoes, about 4 medium potatoes

2 celery stalks

4 green onions

1 recipe EPICURE Creamy Potato Salad Dressing prepared + 1 tsp Dijon mustard

1 tbsp capers

3-4 radishes

EPICURE Better Than Bacon Topper, to taste

Toppings (optional): Smoked Spanish Paprika, chopped parsley

DIRECTIONS

Bring water to boil in 8-Cup Multipurpose Pot, with lid on. Place eggs in boiling water. Cook 8–10 min. Drain, cool in ice water, peel, and chop.

Meanwhile, peel(or leave the skins on) and dice potatoes; place in Multipurpose Steamer. Cover; microwave on high until cooked, about 6 min. Once cooked, place in the ice bath to cool quickly.

Meanwhile, dice celery. Slice green onions. Chop capers. Slice radishes.

When potatoes have cooled slightly, add the eggs, celery, green onions, radishes and capers. Pour dressing on top. Toss to combine and coat potatoes. Generously shake on topper and add additional toppings, if desired.

To keep your potato salad from turning into mashed potatoes, you need to use waxy potatoes, not starchy ones.