Dijon Mayo Potato & Egg Salad
This quick & easy potato salad is perfectly creamy and tangy. It makes the perfect protein-packed side for pretty much any summer picnic, barbecue or winter meal. Serve warm or cold, whatever you're feeling!
Ingredients
- 725 g Yellow Mini Potatoes boiled and sliced
- 5 to 7 Eggs
- ¼ cup Dijon Mustard
- ½ cup Mayo
- ¼ tsp Salt
- ⅛ tsp Ground Black Pepper
- ½ small Red Onion sliced
- 1 tbsp Chives chopped finely
Instructions
- Steam potatoes, covered, in a metal steamer basket set in a large pot over boiling water until tender, 20–30 minutes, depending on size. Transfer to a plate and let cool.
- Meanwhile, place the eggs in a single layer at the bottom of a saucepan and fill with cold water to cover the eggs with at least an inch or 2 of water. Heat the pot on high and bring the water to a full rolling boil. Once boiling, turn off heat, cover, and let sit on the hot element for 7 minutes. Drain, cover with cold water and peel once you can handle them. I find it easiest to peel the eggs under a bit of running water.
- Slice potatoes into bite size disks. Slice the onions, chop the chives. Remove the yolks of a third of the eggs, then slice them. I love using my egg slicer to speed this up.
- Combine dijon, mayo salt and pepper and mix with all other ingredients in a large serving bowl.
Equipment
Notes
Do Ahead: Eggs can be boiled 1 day ahead; drain, cover, and chill. Peel just before using.