Put potatoes in large pot and add enough cold water to cover generously. Add a big pinch salt. Place over high heat, partly cover, and bring to a boil. Lower heat slightly to prevent boil-over and boil vigorously until tender when pierced with a fork, 35-40 min. for med. potatoes. Drain and let cool to room temperature. Peel and finely chop eggs into a bowl. Mash slightly with a fork. Stir in mayo, mustard, sugar, vinegar, pepper, paprika, sweet pickles, scallions, parsley, bell pepper, and 2 tsp. salt. Cover and chill until needed. Peel potatoes. Cut into chunks and put in a large bowl. Smash with a fork or potato masher to a texture somewhere between mashed and chunky. Pour dressing over potatoes and stir until evenly blended. Cover and chill for several hours or overnight. To serve, turn out onto a platter or serving bowl. Sprinkle lightly with additional paprika and garnish with parsley sprigs. Serve cold. Posted to EAT-L Digest - 27 May 96 Date: Tue, 28 May 1996 17:28:34 -0500 From: Fran <frich@TENET.EDU> Recipe By : Big Flavors by Jim Fobel
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