A dollop of Dijon elevates this versatile and classic summer side. Highly recommended.
6 large, waxy local potatoes (3lbs of local baby potatoes can also be used instead of 6 large waxy)
4 hard boiled eggs
½ small sweet onion
¼ cup Dijon mustard
½ cup mayonnaise
pinch of cayenne (optional)
salt and pepper to taste
Chopped fresh chives or green onion for garnish
3 tbsp (Optional) You can add fresh dill to the salad in step 4
1
Cook the potatoes in salted water until tender. Drain and completely cool.
2
Using a box grater, grate the eggs into a medium bowl. Do the same with the onion.
3
Add the mustard and mayonnaise and a pinch of cayenne. Mix well.
4
Cut the potatoes into bite-size pieces and add to the bowl. Stir well to combine, slightly mashing some of the potatoes as you stir. If the salad is a bit dry, add another spoonful of mayonnaise.
5
Season with salt and pepper to taste.
6
Transfer to a serving bowl. Garnish with chives and serve.
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Ingredients
6 large, waxy local potatoes (3lbs of local baby potatoes can also be used instead of 6 large waxy)
4 hard boiled eggs
½ small sweet onion
¼ cup Dijon mustard
½ cup mayonnaise
pinch of cayenne (optional)
salt and pepper to taste
Chopped fresh chives or green onion for garnish
3 tbsp (Optional) You can add fresh dill to the salad in step 4