Susan’s Potato Salad
A dollop of Dijon elevates this versatile and classic summer side. Highly recommended.
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Cooking tools:
- Stove
- Pot
- Colander
- Grater
- Mixing bowl
- Cutting board
- Chef's knife
- Spoon
- Measuring spoon
- Serving bowl
Ingredients
- 6 large, waxy local potatoes (3lbs of local baby potatoes can also be used instead of 6 large waxy)
- 4 hard boiled eggs
- ½ small sweet onion
- ¼ cup Dijon mustard
- ½ cup mayonnaise
- pinch of cayenne (optional)
- salt
- pepper
- Chopped fresh chives or green onion for garnish
- 3 tbsp (Optional) You can add fresh dill to the salad in step 4
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