Ingredients45 m servings 409
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 10 minutes. Drain and set aside.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, whisk together the mayonnaise, mustard, turmeric and onion. Add the still-warm potatoes and stir until evenly coated. Gently mix in the hard-cooked eggs. Serve immediately, or refrigerate and serve cold.
Per Serving: 409 calories; 24.8 41.5 7.1 103 245 Full nutrition
ReviewsRead all reviews 8
I think next time I will add some celery for some extra crunch. Also, it helps to salt and pepper.
This recipe really helped make my cookout great. Thanks for the great recipe.
I also add chopped celery and pickle relish for taste and texture, also try topping with a little paprika before seaving for color.
The taste was really good - I used spicy deli style mustard instead (just my taste). I liked this because it didn't use a lot of mayo (blah!) I only gave it four stars because the egg boiling me...
This tasted sooo good. My sister came to visit when I was eating this and kep stealing some off my plate. I have given her the recipe too.
Halved the recipe. Very easy and really good. Skipped the turmeric. Love it!!
With the addition of 2 tsp of white and 1/2 cup of mustard a group of Baptist church goers have not stopped raving.