5 pounds red potatoes
1 tablespoon lemon juice
2 tablespoons salted butter
¼ cup dill pickle cubes
1 tablespoon celery seeds
Salt, black pepper, and white pepper to taste
1 cup mayonnaise
5 hard-boiled eggs, chopped
For garnish: paprika and fresh parsley
Peel and cube potatoes. In a saucepan over medium heat, boil potatoes in water to cover and cook until just tender; drain. Place in a large bowl and drizzle with lemon juice. Stir in butter; cool. Stir in pickles, celery seeds, salt, peppers, and mayonnaise. Carefully fold in eggs. Garnish with paprika and fresh parsley.
Yield: 12 servings
