6-8 red potatoes
3/4 cup mayonnaise
1/2 cup (or less, as desired) mustard
2-4 pickle slices, loosely chopped
1 rib celery, finely chopped (optional)
2 shallots, finely chopped
2 cloves garlic, finely chopped
4 hard-boiled eggs, peeled
1/3 cup tequila or red wine vinegar
2 tbsp Worcestershire sauce
s few dashes each red pepper and paprika
salt and black pepper, to taste

Peel potatoes and chop into roughly 1-inch cubes. Drop potatoes into a pot of water (any temp) as soon as you finish chopping them, to prevent discoloration. Put the pot of water and potatoes on high heat, and once the water reaches a boil, turn heat down to medium for 10 minutes. After 10 min, test a potato to see if it is fork tender (do not overcook or salad will be mushy). Strain the potatoes in a colander, and set in refrigerator to cool.

Separate egg whites from yolks. Loosely chop the whites and set aside. Smash the yolks and set aside.

Combine all ingredients in a ceramic dish and toss to mix. Refrigerate for at least an hour, though dish may be eaten warm, if desired.

Submitted by: Paul