This was inspired by my mother-in-law’s recipe for egg & potato salad. The eggs make it extra creamy, without adding a lot of mayonnaise or other dairy. The result is a bright, refreshing potato salad, with flavors highlighted rather than weighed down. While normally I prefer a 6-minute egg, for this recipe I let them boil for around 10 minutes (after adding them to already-boiling water), so the yolk is fully cooked but still creamy instead of crumbly.
Ingredients
2 pounds potatoes
3 hard-boiled eggs
1 bunch scallions, chopped
Juice of 1 lemon
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1/4 teaspoon black pepper
1 teaspoon salt
Directions
If using Russet potatoes, peel them before boiling. If using Yukon gold, just wash well before cooking.
Bring a large pot of water to a boil and add the potatoes.
Cook the potatoes for 20-25 minutes, until fork tender. The larger the potatoes, the longer it will take.
Remove the potatoes from the water and transfer to a cutting board. Cut the potatoes into 1” pieces and place in a large bowl.
Peel and chop the hardboiled eggs and add them to the bowl with the potatoes.
Add the scallions to the bowl.
Mix the dressing. In a small bowl, combine the lemon juice, mayonnaise, Dijon, garlic powder, black pepper, and salt. Pour over the potatoes and stir well to fully coat in dressing.
Serve immediately or store in an airtight container in the fridge.
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