Ingredients

The following ingredients have 12 Servings
  • 3 lbs. yukon gold potatoes
  • 9 large eggs
  • 1 sweet yellow onion (diced)
  • 1 - 1 1/2 cups mayonnaise
  • 1/4 cup yellow mustard
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • optional ingredients - 1/2 dill pickle minced, 1/4 minced herbs - parsley, cilantro, dill, etc. - use your favorite!

Instruction

  • Scrub the potatoes under warm water, dice them into 1/2 inch pieces.
  • Add the potatoes to a large pot and fill with water to 1 inch over potatoes. Add a tablespoon of salt, bring to a boil. Cook until the potatoes are fork tender, drain well.
  • Boil the eggs, drain well and peel. Refrigerate the potatoes and hard boiled eggs until they are completely cooled. We often do this the night before.
  • Dice the onion into a small dice.
  • When you're ready to make the potato salad, Add the mayonnaise to a small bowl, along with the mustard.. Chop the hard boiled eggs and add them to the bowl. Season with salt and pepper.
  • Add the potatoes and onions to a large mixing bowl. Top with the creamy mayonnaise dressing and stir everything together well.
  • *If you're adding the optional herbs and pickles, finely mince and add to the salad - stir to combine.