Home > American Independence Day > Salad > Angie’s Potato Salad

Angie’s Potato Salad


8 large potatoes
½ cup mayonnaise
4 hard boiled eggs
1 teaspoon Dijon mustard
1 pinch garlic powder
Salt and pepper to taste


Wash, peel and cube potatoes, then boil in lightly salted water until tender.

Chop hard boiled eggs.

When potatoes are ready, rinse with cool water, but it is not necessary for them to be cold.

Mix potatoes, eggs, mayonnaise and mustard in medium bowl. Stir in salt, pepper and garlic powder, if necessary; adjust mayonnaise and mustard amounts to taste.

Variations: Add celery, green onions, green peppers, etc.

Related food category: