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A dollop of Dijon elevates this versatile and classic summer side. Highly recommended.



Yields6 Servings
Prep Time15 minsCook Time12 minsTotal Time27 mins

 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

Directions

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.

Susan’s Potato Salad