Ingredients
Potatoes (golden or red), 4 lbs, peeled and cubed
Eggs, 6 large, boiled and chopped
Mayonnaise, 1 cup
Mustard, 2 tbsp whole-grain and 1 tbsp yellow
Red Onion, 1, finely minced
Capers, 2 tbsp drained
Garlic, 2 cloves, minced
Olive Oil, 1 tbsp
Salt and Black Pepper, as needed
Instructions
Boil the potatoes in salted water until tender but still firm, about 10-12 minutes. Drain and let cool.
Boil the eggs for 10 minutes, cool, peel, and chop.
In a large bowl, mash the mayonnaise with the mustards, salt, pepper, garlic, and olive oil to form a smooth dressing.
Add the cooled potatoes, chopped eggs, red onion, and capers to the bowl. Gently stir to combine.
Chill the salad for at least 30 minutes to let the flavors meld and develop a creamy texture.
Taste and adjust seasoning before serving cold.
Notes
Use Yukon Gold potatoes for the best texture.
If avoiding eggs, substitute with 8 aquafaba and a pinch of cream of tartar for binding.
For a vegan version, use vegan mayonnaise and aquafaba binding.
Chilling the salad enhances flavor and texture.
Serve best when freshly chilled, not overworked.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Boiling / Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg