Potato Salad For Two


2 medium sized Russet potatoes 2 large hard-boiled eggs 1 stalk green onion 6 slices bread & butter pickles 1/2 cup mayonnaise 1 teaspoon honey mustard 1 teaspoon creamy horseradish Black pepper, Kosher salt, and Paprika to taste

Nutritional information

No nutrition information available


Peel potatoes and cut into one-half inch cubes. Place into a six-quart pot with cold water to cover. Boil gently 8 to 10 minutes until fork tender. Do not over-cook. Drain then place in a bowl in the refrigerator to cool. Place eggs (still in shells) in pot with cold water to cover the eggs. Gently boil eggs to hard boiled stage, about eight minutes. Drain hot water and place the eggs in cold water for five minutes. Place eggs in refrigerator to cool while potatoes are cooling. When potatoes are cool, peel the eggs and chop into one-quarter inch cubes and place into bowl with potatoes. Chop the onion and pickles into one-quarter inch pieces and add to the potato/egg mixture. Mix mayonnaise, mustard, and horseradish together and add to potato/egg mixture. Sprinkle with pepper and salt to taste and mix everything all together. Sprinkle paprika on top. Cover bowl and refrigerate for at least two hours so the flavors will blend.