This classic potato salad is made with eggs and a mustard and mayonnaise dressing. Delicious with just about anything grilled, it always tastes best outdoors, though it works as a quick weekday lunch, too.
Feel free to use chopped green onions or sweet onions instead of red onions, or leave them out.
For the salad
- 1kg potatoes, cut into cubes pounds potatoes
- 5 or 6 hard-boiled eggs, cooled and coarsely chopped
- Half a red onion, chopped
- Optional: 1 stick of celery, chopped
- 4 tomatoes and 1 cucumber, thinly sliced
- 100 grams mayonnaise (or less, as desired)
- 1 to 2 tablespoons yellow mustard (or to taste)
- Salt and pepper to taste
- Place eggs in a saucepan and cover with water. Cover the pan and place it over medium heat. Bring to a full boil.
- Remove the pan from the heat and do not lift the lid. Let the eggs stand in the hot water for 15 to 20 minutes. Drain and cool the eggs under cold running water, or in a bowl of cold water.
- Starting at the wide end, peel the eggs. Chop coarsely and set aside.
- Put the cubed potatoes in a large saucepan and cover with water. Add 1 tablespoon of salt. Place the potatoes over medium heat and bring to a boil. Cover and boil gently until the potatoes are tender, about 15 minutes.
- Drain and let the potatoes cool completely.
- Combine the cooled cubed potatoes, chopped hard-boiled eggs, chopped red or sweet onion, and the chopped celery.
- Stir in about half of the mayonnaise along with the mustard. Add more mayonnaise, as needed for moisture and flavour. Taste and season with salt and freshly ground black pepper.
- Garnish the salad with thinly sliced small tomatoes and cucumber, if desired.