Recommended (clickable)
Instructions
- Cut potatoes in to roughly the desired size and boil in a pot of water until soft (not mushy). Bring another pan up to a boil and gently place each egg in. Boil eggs for about 20 minutes. Once cooled and peeled, slice eggs into chunks.
- While potatoes and eggs are boiling you can dice your onion and simmer in a pan until soft. In this same pan when onions are done cooking and heat is turned off add the mustard, salt, pepper, and garlic. Mix together.
- In a large bowl mix in your potatoes, eggs, seasoned onions, and desired amount of mayo. If chunks are too big you can run a knife though it.
- Generally, you put the potato salad in a container and in the fridge to cool and let the flavors blend to together. However, I enjoy a few spoonful's while it's still warm and fresh. Serve as a side dish or as a snack!
