Mom's Mustard Potato Salad Recipe
Ingredients
- 10-12 medium potatoes, peeled and chopped (if using homegrown/yukon gold potatoes, the skin is so thin, I leave on)
- 8 hard-boiled eggs, chopped (I'll be posting soon about how to get farm fresh eggs to hard boil and still peel easily so be on the lookout!)
- 1½ cups mayo or Veganaise (I personally prefer Veganaise, it has a nice, light and lemony flavor)
- 1 tablespoon yellow mustard
- 3 tablespoons of relish (dill or sweet)
- 1 teaspoon dill
- ¼ cup finely chopped onions (optional)
- salt and pepper to taste
Instructions
- Boil potatoes until tender. Watch closely and test often. You want the potatoes to fall apart easily when pressed with a fork, but not be too mushy. Also, fresh from the garden potatoes contain more water, so will cook more quickly than older drier store-bought potatoes.
- Drain and cool.
- Meanwhile, in a large mixing bowl, mix the mayo, mustard, relish dill and salt and pepper. I also make this to taste. If it is not mustardy enough, add another tablespoon!
- Add cooled potatoes to mustard mix and stir. Fold in chopped hard-boiled eggs. Top with more dill. Chill and serve!