Creamy & Decadent Potato Salad

SAUCE USED : Honey Cilantro

Fun options: Add fresh bacon bits or hot sauce for a heartier or spicier version.
Make ahead up to 3 days, but add paprika and scallion garnishes just prior to serving.

• Russet potatoes (2 lb)
• Celery stalk (2 ribs)
• Green onions (3 stalks)
• Large eggs (2 each)
• Fuse Honey Cilantro Sauce (4 oz — add to taste)
• Salt and pepper (to taste)
• Smoked paprika to garnish

1. In one pot: Boil enough hot water to cover scrubbed potatoes. Cook until tender (about 25 minutes) – until fork tender. Put in ice bath to cool. Pull skin off.
2. In another pot: Boil enough water to cover eggs. Once boiling, place eggs in water and cover for 30 seconds. Keep eggs at a simmer for 10 minutes. Put in ice bath. Peel.
3. Dice celery, scallions and cooked eggs into 1/8″ even-sized pieces.
4. Cut peeled potatoes into 1/4″ pieces. Season warm potatoes with salt and pepper.
5. Mix in celery, half the scallions and diced eggs. Toss entire salad with Fuse honey cilantro sauce.
6. Garnish with smoked paprika and the remainder of the scallions.