Ingredients
Method
- Start by boiling the eggs for about 12 minutes to get a fully cooked hard-boiled egg. Remove the shell, rinse off any remaining shell, and cut into medium-diced pieces. Set aside until ready to assemble.
- Next the potatoes. Rinse, peel and cut potatoes into big pieces, about 1-inch thick
- In a large pot of water, add salt to flavor those bland potatoes. Once the water comes to a boil, carefully drop in the cut-up potatoes and let them cook until they’re fork tender. (10-12 minutes) Drain and add to a large mixing bowl.
- While the potatoes are hot, add the salt, pepper, and seasoned salt and gently stir until well combined. Then add in the mayonnaise, Dijon mustard, and red onions. Stir all ingredients together until everything is evenly combined. Lastly, fold in the diced eggs. Give it a little taste test to see if you'd like more mayo, salt, pepper, etc.
- Cover and refrigerate for an hour or more before serving.
Notes
Mona's tip: Keep a cooking trash bowl next to you when peeling and chopping. It makes the cleanup process a lot easier.
Mona's tip: Using a spider strainer to place the chopped potatoes into the boiling water in batches is safer and easier to manage.
Mona's tip: Making and refrigerating the night before will enhance the flavors, as all the ingredients will have absorbed in the potatoes. Serving it chilled complements the other hot foods coming straight from the grill, making this potato salad a refreshing side dish.