~2 Pounds of Potatoes, peeled and diced. (this was about 4-5 large potatoes)
1.5 C. Mayo
5 hardboiled eggs, peeled and diced
3 T. Sweet + Smoky Mustard
3/4 tsp. Pepper
3/4 tsp. Garlic Powder
1/2 tsp. Onion Powder
1/4 tsp. Celery Salt
1/4 tsp. Salt
Directions
Boil diced potatoes until they are fork tender. Depending on how you like your potato salad, i wish i would have done small chunks. I did a rough dice & did not care for the bigger diced pieces. While the potatoes are cooking, mix the remaining ingredients for the dressing. Did you notice there is no green onion or celery? That's because of Josh, he doesn't like the crunch. If you want to beef up the potato salad, you can def. add some diced celery or green onions! But...it's amazing without too!
Once the potatoes are fork tender, drain and cool. Fork tender is important, don't over do it here - we're not making mashed potatoes! You want them to keep there integrity when you mix with the dressing! After I drained my potatoes, I let them sit in the strainer for a good chunk of time. I want to give them time to really cool off. Once they are no longer hot & steamy, mix with the dressing and diced eggs. Now, you can either eat it right away. There is some delicious about a warm, fresh potato salad. Or, you can cool it and eat it or save it for later!
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