Mardi Gras Potato Salad          


10 medium-to-large potatoes, peeled and quartered (firm-cooking)
6 cups water
1 celery top
1 small yellow onion
1 clove garlic
1 1/2 teaspoons salt
1/2 medium bell pepper, cored, seeded and minced fine
1/3 cup very thinly sliced scallion tops
2 tablespoons minced parsley
1/2 cup chopped pimiento-stuffed green olives
6 hard-cooked eggs
1/4 cup cider vinegar
3 tablespoons water
2 teaspoons sugar
1 tablespoon olive oil
1 tablespoon prepared spicy brown mustard
1 teaspoon onion salt
1/2 teaspoon garlic salt
1/8 teaspoon black pepper
1 pint (2 cups) mayonnaise

1. Put the potatoes in the water in a covered large saucepan together with the celery top, onion and garlic clove and 1 1/2 teaspoons salt. Boil until potatoes are firm-tender (about 20 minutes). When potatoes are done, drain well
(save cooking water if you like, for making soup). Potatoes should be very dry, if they seem moist, shake pan over low heat a few seconds to drive off excess moisture. Cool potatoes to room temperature, then cut in 1/2- to
3/4-inch cubes.
2. Place potatoes, bell pepper, scallion tops, parsley and olives in a very large bowl and set aside.
3. Peel the eggs, halve, scoop out yolks and press them through a fine sieve; reserve. Mince the egg whites very fine and reserve them also.
4. In a medium-sized mixing bowl, blend vinegar with water, sugar, olive oil, mustard, flavored salts and pepper. Blend in mayonnaise until creamy, then stir in sieved egg yolks and minced egg whites.
5. Pour the dressing over potato mixture and toss well to mix. Taste for salt and pepper and add more, if needed. Mixture will seem soft at this point, but will firm up in the refrigerator. Cover and chill several hours before serving.

Makes 8 to 10 servings