Easy Amazing Potato Salad

Prepare 4 bowls. Place raw potatoes in one bowl. Place eggs in a second bowl large enough to hold the finished potato salad. In a third bowl, combine dressing ingredients, using the white and light green parts of the scallions. In a fourth bowl, add the chopped dark green parts of the scallions.

Fill a 6-quart stockpot with about 4 quarts of water to a boil over medium high heat. Once pot is at a rolling boil, dump raw potatoes in carefully. After adding potatoes, the boil will slow down, but should return after about 5 minutes. Once it returns to a boil, boil for an additional 9 minutes (14 minutes in the pot all together), then pour into a colander. Allow potatoes to cool in the strainer, gently moving them around to dissipate the heat every few minutes.

Once the potatoes are fairly well cooled, add to the bowl with the eggs. Add dressing and gently mix.

If you’re serving the potato salad in a different bowl, transfer it now. Top potato salad with a couple of dashes of smoked paprika, then garnish with chopped green onions.