Potato Salad
Ingredients
- 2 pounds potatoes (Yukon Gold or red potatoes)
- 3 hard-boiled eggs, chopped
- 1/2 cup red onion, finely chopped
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp ground pepper
- fresh parsley or dill, for garnish
Instructions
- Rinse and scrub the potatoes thoroughly, then slice them into uniform chunks. Place the pieces in a large saucepan filled with salted water and bring to a boil.
- Simmer until they’re fork-tender, around 15-20 minutes, being careful not to overcook. Drain the potatoes and set them aside to cool slightly.
- In a spacious bowl, whisk together the mayonnaise, Dijon mustard, garlic powder, salt, and a dash of pepper until smooth and well blended.
- Once the cooked potatoes have cooled enough to touch, cut them into bite-size pieces if they’re not already.
- Fold in the chopped hard-boiled eggs, red onion, an extra pinch of garlic powder, and a touch more pepper, then stir to coat everything evenly with the dressing.
- Cover the bowl with plastic wrap and refrigerate for at least an hour so all the flavors can come together.
- Give the salad a quick taste and adjust the seasoning as needed.
- Garnish with fresh parsley or dill for a bright, herbaceous touch just before serving.
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