Step 1

This recipe is quite flexible, so please adjust according to your taste! If you like more mustard, use more mustard. If you prefer your potato salad without hard boiled eggs, leave them out! Same for seasonings—season to your personal taste!

Step 2

Peel (if desired and chop potatoes into ½ – ¾ cubes. Add 1 tsp. salt to a pot of water, and bring to boil. Add potatoes and boil for 6-8 minutes or until you can easily insert a fork (I like to use red-skinned potatoes because they hold their firmness and don’t turn to mush as easily as regular russet potatoes, plus the red skin adds a little color if you choose not to peel them). Drain and rinse for a few minutes with cold water to stop the cooking process. Cover and refrigerate at least an hour. Meanwhile, combine mayonnaise, mustard, seasonings, and green onions/chives. Add the mayonnaise mixture to potatoes along with hard boiled eggs, and combine. Add additional salt and pepper to taste. Refrigerate until ready to serve. This potato salad is great grilled brats, burgers, or barbeque.