What you will need (estimated for a family of four):
Three medium size yellow potatoes (boiled whole–), Mayonnaise (preferably Hellman’s), three hard boiled eggs (see below for prepping these no fail), onion, garlic, pepper, salt, mustard, parsley. Dried spices work best, but you are welcome to use fresh. Be wary that they will change the flavor and texture of your salad.
- 3 Yellow Boiled Potatoes
- 3 Hard-boiled Eggs
- 3/4 – 1 Cup Hellman’s Mayonnaise
- 2 TBSP Yellow Mustard (French’s or Heinz works great)
- 2 TBSP finely chopped Onion if you are using fresh or 2 TSP – 1 TBSP Onion Powder
- 1 TBSP Dried Parsley (1 TSP Fresh-finely chopped)
- Salt, Pepper and Garlic Powder to Taste
Wash, poke and boil 3 potatoes whole, approximately 30-40 minutes, or until tender. Drain and let cool. Peel skins. Chop into bite size pieces.
Start at the same time as the Potatoes. These take a while to cool for handling. Place three eggs in a pot and cover with tap water. Generously douse with salt. Bring to a boil, continue to boil for 2 minutes. Turn off heat and let rest in hot water for 11 minutes. Drain and let cool. Chop into bite size pieces.
Your potatoes and eggs can be warm to make the salad and it is how I prefer the salad.
Put potatoes and eggs in a bowl. If you are using fresh onion make sure to mince, or the texture will contrast the soft eggs and potatoes and turn palettes. Using powder is probably the better course. The dried in this case will have a stronger flavor.
Sprinkle in salt, pepper (cracked pepper is great here) and garlic powder to taste. Don’t over do it, because the flavors increase overnight.
Add mayonnaise and mustard and stir together. Let set about and hour for the flavors to come up. You may need to add more mayonnaise as the potatoes soak it up while resting. Refrigerate left overs. To warm it, you can give a serving a quick zap in the microwave to have that fresh warmth again.