By Sharon Hunt
Makes 6 to 8 servings
5 medium white potatoes, peeled and cubed, boiled until tender, drained and cooled
1/2 cup fresh or frozen green peas, boiled until tender, drained and cooled
1 small red beet, peeled and cubed, boiled until tender, drained and cooled.
1 medium apple, peeled, cored, and cubed
1 shallot, minced
1/4 cup mayonnaise
2 tsp prepared yellow mustard
1/2 tsp kosher salt, plus more if needed
1/4 tsp freshly ground black pepper
2 large eggs, hard cooked, peeled, and cut into slices
1/4 tsp paprika
In a large bowl, gently combine the potatoes, peas, beets, apple and shallot. In a small bowl, whisk together the mayonnaise and mustard, salt and pepper. Gently stir the mayonnaise mixture into the potato salad. Cover and refrigerate until ready to serve.
To serve, transfer the salad to a serving dish. Arrange the egg slices on top. Sprinkle with paprika.