Ingredients
9 medium Burbank* potatoes
water to cover
2 glugs apple cider vinegar
8 eggs
6 slices bacon
6 stalks celery
6 green onions
1 cup Italian parsley
spare Italian parsley for garnish
1 cup mayonnaise
3 tablespoons prepared mustard
2 tablespoons horseradish
2 teaspoons paprika
1 teaspoon salt
1 teaspoon black pepper
dash saffron**
1/2 pound cooked shrimp (salad shrimp, or other cut into small pieces)
*Equivalent quantity of potatoes is acceptable, but only Burbank are family authentic
** omit saffron if using hot Hungarian paprika, smoked Spanish paprika, or any flavorful mustard
Preparation
Boil potatoes in water and vinegar until desired doneness. Cool. Boil eggs until hard. Cool. Crisp bacon. Cool. Chop celery, onions, and parsley. (If need be, chop shrimp) Chop bacon and 6 eggs – reserve two eggs for garnish. Mix mayonnaise, mustard, horseradish, paprika, salt, pepper, and saffron. Mix potatoes, chopped eggs, bacon, celery, onions, parsley,mayonnaise, mustard, horse radish, paprika, salt, pepper, saffron, shrimp –and garnish with egg slices, paprika, and parsley. Refrigerate: overnight is a best minimum
