By Andrea Jones
2 lbs. Yukon Gold Potatoes (Facing West Farm)
2 white onions, diced (Wild Carrot Farm..St. Mathews Farmers’ Market)
3 Purple peppers, diced ( Wild Carrot Farm)
8 Farm Fresh eggs (St. Mathews Farmers’ Market)
2 C. Mayonnaise
4 T. apple cider vinegar
2 T. yellow mustard
2 t. cayenne pepper
1 t. black pepper
Clean potatoes, cover with water in a stock pot. Bring to a boil then cover and cook on medium high until tender. Cool in refrigerator, cover eggs with water in a sauce pan, then cover and bring to a boil. Remove eggs from heat and let stand for 15 minutes. Cool boiled eggs under cool running water. Peel eggs and then cut in half to remove yolks. Mash yolks with a fork in a large bowl and mix with mayonnaise, apple cider vinegar, yellow mustard, cayenne pepper and black pepper. Add diced onions and purple peppers. Also add diced egg whites. Remove potatoes from refrigerator, cut into cubes and mix with the rest of the salad. Chill for several hours before serving. Best if chilled overnight.
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