Simple Potato Egg Salad

A simple potato and egg salad, starting with mini potatoes and combined with hard-boiled eggs and green onion, all in a creamy mayo mustard dressing.

📝 Ingredients

• 1 lb mini potatoes (red or yellow)
• 2 large eggs
• 2 teaspoons white vinegar
• 1/2 cup Mayonnaise ( or Miracle Whip)
• 1 teaspoon Dijon Mustard
• 3-4 Tablespoons Green onion (finely chopped)
• Salt and pepper

👨‍🍳 Instructions

1. 1Place whole mini potatoes in a large saucepan. Cover with cold water to about 2 inches above the potatoes and add some salt to the water. Bring to a boil over high heat. Once the water is boiling, add the eggs.
2. 2Boil for 13-15 minutes, or until the potatoes are just fork tender. Gently transfer to colander and rinse with cold water to stop the cooking.
3. 3Cover the colander with a tea towel and allow to stand 10 minutes to cool a bit. Cut the potatoes into bite-sized pieces (I generally at least quarter, but sometimes cut into 6 pieces if larger). Drizzle the warm potatoes with the vinegar. Shell the eggs, chop and add to the bowl.
4. 4Add the mayonnaise, Dijon mustard and green onion to the bowl. Stir to combine and coat potatoes well. Season generously with salt and pepper, then cover and refrigerate at least 2 hours.
5. 5This potato egg salad will keep well in the refrigerator for 3-4 days.