Description
This hearty and creamy July 4th potato salad is perfect for a hot summer day. It only uses a few simple ingredients like mayo, eggs, and seasonings. Make it ahead so it’s ready when the grilling starts!
Ingredients
Scale
- 2 pounds potatoes
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 3 hard-boiled eggs, chopped
- 1/2 cup red onion, finely chopped
- 1/4 teaspoon ground pepper
- Fresh parsley or dill, for garnish, optional
Instructions
- Wash and scrub the potatoes, then cut them into evenly sized chunks.
- Place them in a large pot of salted water and bring to a boil. Cook until tender, about 15 to 20 minutes. Test with a fork—they should be soft but not falling apart. Drain and allow them to cool slightly.
- In a large bowl, whisk together the mayonnaise, Dijon mustard, garlic powder, salt, and pepper until smooth.
- Once the potatoes are cool enough to handle, cut them into bite-sized pieces if needed.
- Gently fold in the chopped hard-boiled eggs and red onion. Add the dressing and mix until everything is well coated.
- Cover the bowl and refrigerate the potato salad for at least 1 hour to let the flavors meld.
- Before serving, taste and adjust the seasoning if necessary. Garnish with fresh parsley or dill, if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
