It is precisely two days post-Easter and for those that celebrate I’m guessing that at least a few of you are still trying to figure out ways to use up the dozens of hard-boiled eggs in your fridge. It almost seems like they multiply while they’re in there, and you can only make so many deviled eggs before enough’s enough already!
One of my favorite ways to use up some of those eggs is by way of potato salad. Our favorite version is one that I put together a few years ago, lots of creamy mayonnaise (the real stuff; none of that “salad dressing” spread) and a hint of Dijon mustard.
My husband swears he never liked potato salad until he tried this version, and I’m inclined to believe him
even if he was only being nice.
Prep: 10 minutes; Cook: 15 minutes; Fridge: 4-hours or overnight; Serves: 6 to 8
- 6 medium potatoes, peeled and cubed
- 4 hard-boiled eggs, chopped
- 3 green onions, chopped
- 1-1/4 cup mayonnaise
- 1-1/2 tablespoons Dijon mustard
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon dried parsley
Place the potatoes in a large pot and cover them with enough water to just graze the tops, then set the pot over high heat until the water comes to a boil. Reduce the heat to medium-high and continue boiling uncovered for 15 minutes. Drain the potatoes.
In a large mixing bowl combine the mayonnaise, mustard, salt, pepper and parsley. Fold in the onions and eggs, followed by the warm potatoes. Once the potatoes are evenly coated, cover the bowl and let the potato salad cool completely in the refrigerator for at least four hours (overnight is better) before serving.