Ingredients

Scale

2 ½ lbs Yukon Gold potatoes peeled and cut into bite-sized chunks
6 large eggs
1 cup mayonnaise
1 tbsp yellow mustard
1 tbsp Dijon mustard
1 tbsp white vinegar
½ tsp paprika
½ tsp garlic powder
salt and pepper to taste
2 green onions sliced
2 tbsp pickle relish
paprika and chopped chives for garnish, optional

Cook Mode Prevent your screen from going dark

Instructions

Place the potatoes in a large pot and cover them with cold, salted water. Bring to a boil and simmer for 10 to 12 minutes until fork-tender. Drain and let cool slightly.
Put the eggs in a saucepan, cover with water and a splash of white vinegar, and bring to a boil. Turn off the heat, cover, and let them sit for 12 minutes. Drain, rinse with cold water, peel, and chop the eggs.
In a large bowl, whisk together mayonnaise, yellow mustard, Dijon, vinegar, paprika, garlic powder, salt, and pepper until smooth.
Add the warm potatoes, chopped eggs, green onions, and relish to the bowl with the dressing, and gently fold until everything is well coated.
Cover and refrigerate for at least 1 hour to allow the flavors to meld. Sprinkle with extra paprika and chopped chives before serving, if desired.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

For a spicier kick, consider adding a dash of hot sauce to the dressing.
This salad tastes even better the next day as the flavors develop over time.
Feel free to add your favorite ingredients, such as diced celery or bell peppers, for extra crunch.

Author: Sarah
Prep Time: 20 minutes
Cook Time: 100 minutes
Category: Salad
Method: Boiling, Mixing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 1g
Sodium: 400mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 8g
Cholesterol: 176mg