Classic Potato Salad
This classic potato salad is a creamy, comforting side dish packed with tender potatoes, eggs, and a zesty mustard-mayo dressing. It’s the perfect make-ahead addition to summer meals, BBQs, or family picnics.
Ingredients
- 2 pounds of potatoes Yukon Gold or red potatoes work well
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 3 hard-boiled eggs chopped
- ½ cup red onion finely chopped
- ¼ teaspoon ground pepper
- Fresh parsley or dill for garnish optional
Instructions
**Boil the Potatoes:**
- Wash and scrub the potatoes, then cut them into evenly sized chunks.
- Place them in a large pot of salted water and bring to a boil.
- Cook until tender, about 15-20 minutes. Test with a fork; they should be soft but not falling apart.
- Drain and allow to cool slightly.
**Prepare the Dressing:**
- In a large bowl, whisk together the mayonnaise, Dijon mustard, garlic powder, salt, and pepper.
**Combine Ingredients:**
- Once the potatoes are cool enough to handle, cut them into bite-sized pieces (if not already).
- Gently fold in the chopped hard-boiled eggs, garlic powder, pinch of ground pepper, red onion and mix it with the dressing
**Chill:**
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
**Serve:**
- Before serving, taste and adjust seasoning if necessary. Garnish with fresh parsley or dill if desired.
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