• Yellow mustard gives Southern-style potato salad its bright flavor. • Mix the mayonnaise, mustard, and other seasonings for ...

Whisk together the mayonnaise, Dijon mustard, garlic powder, salt, and pepper in a large bowl. Chop the hard boiled eggs into small pieces and fold into the dressing mixture. Fold in the potatoes.

Store-bought potato salads are a great grab-and-go deli item. But not all stores make it well. We tried eight potato salads ...

The Allrecipes version from Nicole McLaughlin is a bit more pared down, with a dressing of sour cream, mayonnaise, Dijon mustard, lemon juice, dill, parsley and green onions.

1. Fit a steamer insert into a large saucepan. Add water to come up to the level of the steamer. Bring the water to a boil. Add the eggs, cover the pan, and immediately set the timer for 12 minutes.

Your potato salad may also contain other perishable items like cut vegetables. So, the two-hour rule (one hour for temperatures above 90°F) applies to all potato salads, whether mayo, vinegar ...