f you love potato salad and egg salad, then look no further. This popular barbecue side dish utilizes the delicious flavors of both. Easy to make and perfect for any cookout or party.
Ingredients
-
5 large eggs
-
2 pounds medium white potatoes, peeled and quartered
-
Salt, as needed
-
1 1/2 cups mayonnaise, divided, more to taste
-
1 tablespoon Dijon mustard
-
1 tablespoon store-bought or homemade relish, more to taste
-
1 1/2 teaspoons cider vinegar
-
1/2 teaspoon onion powder
-
1/4 teaspoon garlic powder
-
1/4 teaspoon freshly ground black pepper
-
1 large celery stalk, finely chopped, leaves reserved for garnish
-
2 tablespoons thinly sliced fresh chives, more for garnish
Description
Hard-boil the eggs, drain, and place in cold water to cool, about 15 minutes. Peel the eggs and refrigerate until cold, about 1 hour.
