Start by scrubbing those potatoes like they just came in from the garden. Chop them into even chunks, about 1-inch pieces, so they cook evenly.
Toss them into a big pot of salted water and bring it to a boil. Let them simmer until they’re fork-tender, about 15–20 minutes. You want them soft but not mushy. Drain and let them cool just enough so you can handle them without doing the hot-potato dance.
While those potatoes are chilling out, let’s whip up the creamy dressing. In a big mixing bowl, stir together the mayonnaise, Dijon mustard, garlic powder, salt, and pepper.
You’ll want to taste it and see if you’re into the zing. You can add a tiny bit more mustard if you like it extra tangy, or more mayo if you’re going for super creamy.
Once the potatoes have cooled a bit, chop them into bite-sized pieces if they’re still too chunky.
Gently fold them into the bowl with your dressing. Then add the chopped hard-boiled eggs, finely diced red onion, and give everything a gentle stir. Not too rough, you want those potatoes to hold their shape and not turn into mashed potato salad.
Cover your bowl with plastic wrap and pop it into the fridge for at least an hour. Honestly, if you can wait longer, do it, this potato salad gets better as it sits. The flavors soak in, the potatoes get extra tasty, and the eggs work their magic.Tip: Make it the night before and save yourself the stress of last-minute prep! When you’re ready to serve, give it one last stir, taste it again, and adjust the seasoning if it needs a little more salt or pepper.
Then go ahead and sprinkle a little chopped fresh parsley or dill over the top. It’s not just for looks, it adds a fresh, herby note that makes the whole thing feel extra special.
