Josef Lorenz

Charm City Potato Salad
Serves 6-8
Recipe inspired by a weekend stay in Baltimore with a visit to the iconic Faidley's Seafood.

Ingredients
6 red potatoes about 1.5 to 2 pounds
4 eggs
1/2 small sweet or red onion, diced - or more to taste
1 tablespoon sliced scallions
1 cup mayonnaise (plus more to taste depending on desired consistency)
2 heaping tablespoons yellow mustard
2 tablespoons sugar (or more to taste, if desired)
Kosher salt and black pepper
Paprika or Old Bay (optional)

Steps
1. Simmer whole potatoes in salted water until tender, about 20-30 minutes, and cook eggs using preferred method for hard boiled. Drain and set aside to cool.

2. In a small bowl, whisk together the mayonnaise, mustard and sugar until sugar is dissolved/incorporated. Set aside.

3. In a small skillet over medium heat, saute onions with a tiny bit of vegetable oil to soften up, about 5-10 minutes. Set aside to cool.

4. Peel potatoes and eggs. Slice eggs using the "slicer" openings on a box grater over a large bowl. Do the same for 1/2 the amount of potatoes, chop/dice the other half of remaining potatoes and toss into the bowl. Add sauteed onions and scallions and taste/season with salt and pepper.

5. Add dressing mixture to potatoes and eggs and mix gently until well combined. Refrigerate several hours or overnight for best results.

6. Optionally, top dish with a few pinches of paprika or Old Bay if you're feeling adventurous.