A dollop of Dijon elevates this versatile and classic summer side. Highly recommended.
Cook the potatoes in salted water until tender. Drain and completely cool.
Using a box grater, grate the eggs into a medium bowl. Do the same with the onion.
Add the mustard and mayonnaise and a pinch of cayenne. Mix well.
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.
Season with salt and pepper to taste.
Transfer to a serving bowl. Garnish with chives and serve.
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Ingredients
Directions
Cook the potatoes in salted water until tender. Drain and completely cool.
Using a box grater, grate the eggs into a medium bowl. Do the same with the onion.
Add the mustard and mayonnaise and a pinch of cayenne. Mix well.
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.
Season with salt and pepper to taste.
Transfer to a serving bowl. Garnish with chives and serve.
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