Hard Boil the Eggs: Place eggs in a large pot, cover with cold water, and bring to a boil over medium-high heat. Once boiling, cover the pot, remove from heat, and let the eggs sit for 12-14 minutes. Afterward, transfer the eggs to a bowl of ice water to cool. Peel and chop the eggs into small pieces.
Cook the Pasta: While the eggs are cooling, cook the pasta according to package instructions. Drain and rinse under cold water to cool it down. Set aside.
Prepare the Dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, white vinegar, sugar, garlic powder, paprika, salt, and pepper until smooth.
Assemble the Salad: Add the cooked pasta, chopped eggs, green onions (if using), celery, and relish (if using) to the bowl with the dressing. Stir until everything is evenly coated.
Chill: Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Garnish: Just before serving, sprinkle the salad with additional paprika and fresh herbs, if desired.
À propos
Je suis Mamie Henriette Bordier et je vis en Périgord. Pendant cinquante ans, j'ai fait pousser mon potager, mes rosiers et les herbes du jardin. Aujourd'hui, je partage ici tout ce que la terre m'a appris.
