I’ve shared my favourite pasta salad recipe the other day, and as much as I like it I thought it would probably be a good idea to have more then one kind of side dish to make this summer. So as I usually do I scoured Pinterest for the best recipe…. and surprisingly didn’t really find any that sounded like the same kind I had always had. Instead I took this one from Food.com and modified it a bit. Here is my version:
– 4 potatoes, peeled, diced, and cooked
– 3/4 cup mayonnaise
– 1/2 tablespoon mustard
– 1/2 teaspoon salt
– 1/4 teaspoon pepper
– 1/2 teaspoon garlic powder
– 4 green onions, chopped finely
– 2 hard boiled eggs, peeled and chopped
Peel, dice, and cook the potatoes. Strain and let cool in a large bowl.
While that’s cooling cook the eggs by placing them in a medium saucepan and covering with at least an inch of cold water and a splash of vinegar. Heat on high until it reaches a rapid boil. Turn off the heat, leave on burner, and cover for 10 minutes (set a timer!). When the time is up strain the water and rinse with cold water until they’re no longer hot.
Mix the mayo, mustard, and seasonings in another bowl. Chop the green onion, peel and chop the eggs and set aside for a second.
Grab the cooled potatoes from the fridge and mix in the mayo mixture, followed by the onions and eggs. Give it a taste and add more salt or pepper if you think it needs it. Sometimes I’ll sprinkle a bit of dill in there too. Yum. Top it off with paprika and you’re done!
It’s best if it’s chilled for a few hours before serving and lasts a few days in the fridge. So you can enjoy it all week!