Picnic Potato Salad with Eggs

Steps to make

1. 1

   Bring eggs to a boil

   15 min
   

   Carefully cover 6 eggs with cold water in a large pan. Place a lid on the pan and bring the eggs to a boil over medium heat. Remove the pan from the heat and leave to rest with the lid on for 15-20 minutes.

2. 2

   Peel and chop eggs

   2 min
   

   Once the eggs have rested and finished cooking, drain the water from the pan and cool the eggs under cold running water, or place them in a bowl of cold water. When the eggs are cool enough to handle, peel them and chop them roughly into chunks.

4. 3

   Cook potatoes

   15 min
   

   Place 3 pounds of potato cubes in a large saucepan. Cover with water and season with 1 tablespoon of salt. Bring the potatoes to a boil over medium heat. Cover the saucepan and simmer for about 15 minutes until the potatoes are tender.

5. 4

   Cool potatoes

   5 min
   

   Drain the potatoes and leave them to cool completely.

6. 5

   Assemble the salad

   1 min
   

   In a serving bowl, mix the cooled potato cubes with the chopped eggs and ¼ to ½ cup each of red onion and chopped celery.

7. 6

   Add dressing ingredients and season

   1 min
   

   Add ½ a cup of mayonnaise and 1-2 tablespoons of mustard. Mix with the ingredients and add more mayo, if required for moisture and flavor. Season to taste with salt and freshly ground black pepper.

8. 7

   Serve

   

   Serve garnished with thinly sliced tomatoes and cucumbers.