Simple Potato Salad
This easy and simple potato salad with Dijon, hard boiled eggs, and mustard is the perfect side dish for your summer gatherings, 4th of July parties, and BBQs.
Ingredients
- 2 pounds potatoes Yukon or Red Potatoes
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 3 hard boiled eggs
- ½ cup red onion finely chopped
- ¼ teaspoon pepper
- dill or parsley for garnish optional
Instructions
- Scrub the potatoes to make sure they’re clean. Chop the potatoes into evenly sized cubes.
- If you haven’t boiled the eggs already, do this now. Remove the shell and set aside to cool.
- Boil the potatoes for about 15-20 minutes or until the potatoes are tender. You don’t want them to be too mushy. Dain and let them cool.
- Whisk together the mayonnaise, Dijon mustard, garlic powder, salt, and pepper in a large bowl.
- Chop the hard boiled eggs into small pieces and fold into the dressing mixture.
- Fold in the potatoes.
- Cover and refrigerate for at least 1 hour.
Notes
- When cutting the potatoes, you want to make sure they’re cut into evenly sized proportions.
- You can peel the potatoes or leave the skin on.
- Don’t overcook the potatoes. You want them tender but not mushy and overcooked.
- It’s best to refrigerate the potato salad for at least an hour. This will help the ingredients blend together and give you the perfect flavors.
Nutrition
Calories: 419kcal | Carbohydrates: 29g | Protein: 7g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 527mg | Potassium: 710mg | Fiber: 4g | Sugar: 2g | Vitamin A: 162IU | Vitamin C: 31mg | Calcium: 41mg | Iron: 2mg
Tried this recipe?Let us know how it was!