3 lb. Yukon gold potatoes (medium to small)
3-4 hard boiled pickled eggs*
3/4 cup Hellmann's mayonnaise
2 tbsp. Grey Poupon Dijon mustard
1 tbsp. fresh lemon juice
1 tbsp. balsamic vinegar
1/4 cup fine chopped white or red onion
3 tbsp. fresh fine shredded Parmesan/Reggiano cheese
fresh black pepper, to taste

Very simply, to ensure even cooking put potatoes in pot (with skins on), add enough cold tap water to cover. Bring to a simmer or light boil for 15 minutes. Check doneness with a butter knife. Remove and set aside to cool (if you let them cool long enough to be able to handle the skins should come off easily).

Break into chunks by hand (I use latex gloves) into container and put in refrigerator. Next chop eggs including yolks. Then in a bowl mix everything else together. I fold it all together and let it sit overnight.

P.S. This will be a thick consistency salad, great for a BBQ side dish (I hate soupy and sweet potato salads!)

Submitted by: BiggGeorge