Description
A tangy and creamy potato salad with a mustard twist, perfect for picnics and barbecues.
Ingredients
Scale
For the Crust:
- 2 lbs red potatoes, cubed
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- 1/4 cup red onion, finely diced
- 2 stalks celery, chopped
- 2 hard-boiled eggs, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh dill, chopped
Instructions
1. Prepare the Crust:
- Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook for 10-12 minutes until tender. Drain and let cool slightly.
- In a large bowl, whisk together mayonnaise, Dijon mustard, whole grain mustard, salt, and black pepper.
- Add the slightly cooled potatoes, red onion, celery, hard-boiled eggs, and fresh dill to the bowl. Gently toss to combine.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
You can customize the seasonings to taste.