carols_stuff | Jun. 29th, 2012

Middle Fork, Yuba River, California (the water is green from that view because of depth, it's between 40-50 feet deep in that area)

EGG-LOVER’S POTATO SALAD WITH BALSAMIC AND CELERY SEED
Makes about 6 servings

2 1/2 pounds red potatoes
3/4 cup mayonnaise
6 or 7 eggs, hard-cooked (divided)
1/2 tablespoon Dijon mustard
2 to 3 teaspoons good-quality balsamic vinegar
Salt and pepper to taste
1/4 to 1/2 medium red onion, thinly sliced or slivered
Celery seed and dried basil

Cook unpeeled potatoes in boiling water just until tender, about 15 minutes. Do not overcook.

Drain well and set aside to cool. When lukewarm, cover and refrigerate until ready to make salad.

TO MAKE SALAD: Cut up cooled potatoes into bite-sized chunks into large bowl.

Place mayonnaise in medium bowl. Remove yolks from 2 or 3 eggs; mash well with fork or potato masher.

Add to mayonnaise along with the mustard, balsamic vinegar and some salt and pepper. Mix well and taste, then adjust seasonings accordingly.

Set 1 whole hard-cooked egg aside. Chop remaining eggs and egg whites and add to potatoes along with onion and a sprinkling of salt.

Sprinkle generously with celery seed and then a bit of basil, add mayonnaise mixture and mix gently but thoroughly.

Sprinkle on more celery seed and basil, then slice reserved egg and arrange slices on top.