Ingredients:
- 4 large potatoes
- 6 large eggs
- ¾ to 1 cup mayonnaise
- ¼ cup mustard
- ½ to ¾ cup dill relish
- 3 tablespoons Mouton’s All Purpose Seasoning
Instructions:
- Prepare Potatoes and Eggs: Peel the potatoes and cut them into large chunks. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 30-45 minutes. While the potatoes are cooking, boil the eggs for 15 minutes.
- Cool and Peel: Once the eggs are done, drain the hot water and place them in a bowl of cold water to cool. Peel the eggs once they have cooled down.
- Drain and Cool Potatoes: Drain the cooked potatoes and let them cool to room temperature.
- Mix Ingredients: In a large mixing bowl, combine the cooled potatoes and chopped eggs. Add the mayonnaise, mustard, dill relish, and Mouton’s All Purpose Seasoning.
- Adjust and Serve: Stir until all ingredients are well combined. Taste the potato salad and adjust the seasoning or ingredients as needed.
- Enjoy: Serve the potato salad chilled or at room temperature and enjoy!
Tips:
- For a creamier salad, increase the amount of mayonnaise.
- Adjust the mustard and dill relish to your taste preference.