10-12 medium potatoes, peeled and chopped (if using homegrown/yukon gold potatoes, the skin is so thin, I leave on)
8 hard-boiled eggs, chopped (I'll be posting soon about how to get farm fresh eggs to hard boil and still peel easily so be on the lookout!)
1½ cups mayo or Veganaise (I personally prefer Veganaise, it has a nice, light and lemony flavor)
1 tablespoon yellow mustard
3 tablespoons of relish (dill or sweet)
1 teaspoon dill
¼ cup finely chopped onions (optional)
salt and pepper to taste
Instructions
Boil potatoes until tender. Watch closely and test often. You want the potatoes to fall apart easily when pressed with a fork, but not be too mushy. Also, fresh from the garden potatoes contain more water, so will cook more quickly than older drier store-bought potatoes.
Drain and cool.
Meanwhile, in a large mixing bowl, mix the mayo, mustard, relish dill and salt and pepper. I also make this to taste. If it is not mustardy enough, add another tablespoon!
Add cooled potatoes to mustard mix and stir. Fold in chopped hard-boiled eggs. Top with more dill. Chill and serve!
Recipe by Rake and Make at http://www.rakeandmake.com/mustard-potato-salad/