Ingredients
- 2 pounds Yukon Gold or red potatoes
- 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
- Wash and scrub the potatoes, then cut into evenly sized chunks.
- Place potatoes in a large pot, cover with salted water, and bring to a boil. Cook for 15–20 minutes until tender but firm.
- Drain the potatoes and let them cool slightly.
- In a large bowl, whisk together mayonnaise, Dijon mustard, garlic powder, salt, and pepper until smooth.
- Cut cooled potatoes into bite-sized pieces if needed and fold them gently into the dressing along with chopped hard-boiled eggs and red onion.
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Before serving, adjust seasoning and garnish with fresh parsley or dill if desired.
Notes
- Add finely chopped celery for extra crunch.
- Mix in sweet pickle relish for a touch of sweetness.
- Substitute part of the mayonnaise with plain yogurt for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish / Salad
- Method: Boiling and chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 260
- Sugar: 2g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
