A classic potato salad just like mama used to make! Perfect side dish for family dinner, a picnic or BBQ, this is a simple side dish everyone loves. Filled with old-fashioned flavor, it came be made up to two days ahead of time and I promise you there won't be any leftovers!
optional ingredients - ½ dill pickle minced, ¼ minced herbs - parsley, cilantro, dill, etc. - use your favorite!
Scrub the potatoes under warm water, dice them into ½ inch pieces.
Add the potatoes to a large pot and fill with water to 1 inch over potatoes. Add a tablespoon of salt, bring to a boil. Cook until the potatoes are fork tender, drain well.
Boil the eggs, drain well and peel. Refrigerate the potatoes and hard boiled eggs until they are completely cooled. We often do this the night before.
Dice the onion into a small dice.
When you're ready to make the potato salad, Add the mayonnaise to a small bowl, along with the mustard.. Chop the hard boiled eggs and add them to the bowl. Season with salt and pepper.
Add the potatoes and onions to a large mixing bowl. Top with the creamy mayonnaise dressing and stir everything together well.
*If you're adding the optional herbs and pickles, finely mince and add to the salad - stir to combine.
Boil the potatoes until they are just fork (not knife) tender. The time will depend on the size of the potatoes; whether they are whole or diced etc.Potato Salad can certainly be made the day before. Prior to serving, stir it well and check the seasoning. It may need a little more mayo, salt or pepper. Just taste it first and adjust the seasonings.I prefer to prepare the ingredients - boiling the eggs and potatoes, dicing the onions, etc. the day before and then mixing everything together the day it will be served.