Classic Mustard Potato Salad

I’m a big believer in making things up as you go. That’s especially true when it comes to summer barbecue food. Never underestimate the power of mayonnaise, mustard and a little red onion is what I say!

A couple of weekends ago, Cara hosted a lovely WMAG cook-out. I volunteered to bring potato salad, and since I didn’t really have a recipe, I cobbled it together based on what I remembered of how Mom used it make it. It turned out great, and I thought I’d share it here.

Classic Mustard Potato Salad

Ingredients

• One bag of red potatoes, boiled in salt water
• Four hard-boiled eggs
• One-half a red onion
• Mayonnaise
• Yellow mustard
• Dried dill weed
• Salt
• Fresh ground pepper

Directions:

• Peel the boiled potatoes and cube them into a big bowl.
• Cut hard-boiled eggs into cubes. Add to bowl.
• Add salt and pepper – a pinch here, a pinch there.
• Dice onion into the bowl.
• Squeeze a bunch of mustard all over the potatoes, eggs and onion (I told you this was make it up as you go!)
• Spoon in several dollops of mayo until you get the consistency you like.
• Dump in lots of dill and stir it all together
• If you want to make things more interesting, add celery or pickles or water chestnuts or green peppers – whatever sounds good to you.
• Sprinkle paprika over the top for a little color.
• Refrigerate for a few hours before serving. The longer it sits, the better it tastes.