the best potato salad

There are approximately a bajillion of recipes out there for potato salad. This recipe cuts back on a handful of mayo, discards most of the egg yolks, and adds a twist with the green onions to amp up the flavors. For hard-boiled egg haters-- just give it a chance! T HATES hard-boiled eggs with a passion and the first time he had this salad I kept that little ingredient a secret until after he expressed his love of this version of potato salad...and when I broke the news to him he wasn't even angry, he still loves this potato salad and reports that even the biggest hard-boiled-egg-hater won't notice them!

Ingredients (makes 6 side-servings):
10 small potatoes
6 cornichons
6 green onions
1/3 cup of mayonnaise
2 tbs dijon
1 tsp paprika
sprinkle of salt & pepper

Directions:
1. Cut potatoes into eight equal pieces. Boil, covered, in a pot of water for 20 minutes, until easily pierced with a fork. Add eggs to the boiling water for the final 12 minutes.   

2. Strain and let potatoes cool in a large bowl for about 15 minutes. Place the hard-boiled eggs in a bowl of ice water for 5 minutes before peeling.

 3. Chop green onions and cornichons and add to the bowl of potatoes.
  

 

4. Peel the hard-boiled eggs, discard 3 of the egg yolks (this is Erin's favorite part), chop and add to the bowl.

 

 

 

5. Add mayonnaise, dijon, paprika, and a sprinkling of salt & pepper. Mix gently to fully coat all ingredients.
 

 

6. Cover and let chill in the fridge for at least 2 hours before serving!