Potato Salad with Hard boiled Eggs

Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes
Serving Size: ½ cup
Number of Servings: 8

Calories & Macros per Serving (without optional ingredients):
Calories: 200 Fat: 14g Carbs: 18g Protein: 8g

Ingredients:

• 1 pound russet potatoes, peeled and diced

• 6 hard-boiled eggs, chopped

• ½ cup mayonnaise

• ¼ cup Dijon mustard

• ¼ cup chopped green onion

• Salt and black pepper, to taste

Optional Spices: Paprika, garlic powder, smoked paprika, cayenne pepper

Instructions:

1. Place diced potatoes in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until fork-tender.

2. While the potatoes cook, place the eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and let sit for 10–12 minutes. Drain, peel, and chop.

3. Drain the potatoes and let them cool slightly.

4. In a large bowl, combine potatoes, chopped eggs, mayonnaise, mustard, green onion, salt, pepper, and any optional spices.

5. Mix gently until well coated.

6. Serve immediately or chill before serving.

Tips:

• Add a splash of pickle juice or apple cider vinegar for extra tang.

• Store in an airtight container in the fridge for up to 3 days.