Follow these steps for perfect results
potatoes
large
eggs
hard-boiled, peeled, mashed
mayonnaise
Dijon mustard
salt
fresh cracked pepper
Place potatoes in a large pot and cover with water.
Bring to a boil and cook until tender, about 15-20 minutes.
Drain the potatoes and let them cool completely.
Peel and cube the cooled potatoes.
In a separate bowl, combine the mashed hard-boiled eggs, mayonnaise, Dijon mustard, salt, and pepper.
Gently toss the egg mixture with the cubed potatoes until well combined.
Cover the potato salad and chill in the refrigerator for at least 1 hour before serving.
Expert advice for the best results
Add chopped celery or onion for extra crunch and flavor.
Use different types of potatoes for a variation in texture and taste.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance
Serve in a bowl, garnished with a sprinkle of paprika.
Serve chilled as a side dish.
Pairs well with grilled meats or sandwiches.
Crisp and refreshing
Fruity and light-bodied
Discover the story behind this recipe
Common dish at picnics and barbecues.
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