Classic Southern Potato Salad
Servings 8 people
Cost 10
Equipment
- 1 large stock pot
Ingredients
- 8 medium sized yellow or golden potatoes
- 6 hardboiled eggs peeled
- 1 cup mayonnaise
- 1 tbsp yellow mustard
- 1 tsp whole grain mustard
- 2 tsp onion powder
- 1 tsp coarse salt
- 1/2 tsp freshly ground black pepper
Instructions
- Fill a large stock pot halfway with water. Peel the potatoes, cut in half and add to the pot.
- Place pot on high heat and boi potatoes until tender. Drain and cool.
- While the potatoes cool, make the dressing.
- In a small bowl, add mayonnaise, mustards, onion powder, salt and pepper. Stir to combine. Set aside.
- Once potatoes are cool enough to handle, cut into 1/2 inch cubes and add to a large bowl.
- Dice the hardboiled eggs and add to the potatoes.
- Pour dressing over potatoes and eggs. Mix thoroughly. Can be stored in the refrigerator for up to four days.
