Spring makes me think of eating outdoors and all the food that traditionally gets piled onto a paper plate at barbecues and picnics – potato salad is one of my favorites. This is a delicious mayo-based recipe, but the real focus is on my favorite condiment, the mustard – 3 kinds in fact. And you’ll always find chopped hard boiled eggs in my potato salad, just like my mom puts in hers. However, because this was Dustin’s request for his lunches this week, I had to leave out the chopped dill pickles, my other favorite addition. Add them if you’re a fan like I am!
Mustard-Green Onion Potato Salad
(Adapted from The Food Network.com)
2 pounds red new potatoes, boiled and sliced into rounds
2 hardboiled eggs, peeled and chopped
3 green onions, white and green parts, sliced
1 clove garlic, minced
1 handful parsley, chopped
3/4 cup mayonnaise
3 TBS. Dijon mustard
2 TBS. whole grain mustard
1 TBS. honey mustard
2 TBS. red wine vinegar
a generous pinch (or more) of chili powder
salt & pepper to taste
- Throw the warm sliced potatoes, hard boiled eggs, green onions, garlic, and parsley in a large bowl.
- In a smaller bowl, whisk together the mayonnaise, mustards, vinegar, and chili powder. Taste and season with salt & pepper.
- Pour the dressing over the potatoes and carefully mix until combined. Serve immediately or refrigerate, covered with saran wrap, until serving.