Step 1

Fill a large stock pot halfway with water. Peel the potatoes, cut in half and add to the pot.

Step 2

Place pot on high heat and boi potatoes until tender. Drain and cool.

Step 3

While the potatoes cool, make the dressing.

Step 4

In a small bowl, add mayonnaise, mustards, onion powder, salt and pepper. Stir to combine. Set aside.

Step 5

Once potatoes are cool enough to handle, cut into 1/2 inch cubes and add to a large bowl.

Step 6

Dice the hardboiled eggs and add to the potatoes.

Step 7

Pour dressing over potatoes and eggs. Mix thoroughly. Can be stored in the refrigerator for up to four days.