Potato salad with celery and gherkins
Description
A simple dish to prepare. Place potatoes in a large pot with enough water. Bring to a boil over high heat, add 1 tablespoon of salt. Cook until potatoes are tender, about 25 minutes. Drain the water. Peel and slice the potatoes. Toss with vinegar and set aside. Place eggs in a small pot with enough water and cook over medium heat. When the water boils, turn off the heat, cover with a lid, and let stand for 13 minutes. Drain the water and place the eggs in a bowl of cold water. Peel and chop the eggs. Slice one egg into rounds and set aside for garnish. In a large bowl, mix the chopped eggs, mayonnaise, celery seeds, mustard, 2 teaspoons of salt, and 1/2 teaspoon of black pepper. Thin the mixture with hot water if necessary. Add potatoes, celery, bell pepper, onion, cornichons, onion, and finely chopped parsley. Chill for 30 minutes before serving. Serve cold, sprinkled with paprika and garnished with boiled egg slices.