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This is a really gorgeous potato salad that I make often for cookouts.  Be sure to give yourself extra time because this salad tastes best after it’s been allowed to mellow out for awhile.  The mustard grains and jalapeños give it a nice kick.  The soft egg yolks make it creamier and more substantial.

P O T A T O   S A L A D

Ingredients:
6 to 8 Red Bliss Potatoes
Half of 1 Red Onion
4 eggs, soft-boiled
1 jalapeño
1 pickled jalapeño
4 tablespoons fresh dill (about 4 full sprigs)
8 oz. mayonnaise (I prefer Hellman’s)
2 tablespoons whole grain Dijon mustard
1/4 cup pickle juice
1 small tablespoon sugar
1 small tablespoon salt
3 teaspoons cracked black pepper

Instructions:
Wash potatoes. Slice them into half-inch rounds. Place potato rounds into a pot and cover with water. Cover pot and boil through. Strain and leave to cool completely.

Place eggs in a small pot of water and boil until the whites are cooked through, but the yolks are still somewhat runny in the middle. Peel, slice into rounds, set aside.

De-seed and mince raw jalapeño. Mince pickled jalapeño (seeds OK).  Slice red onion half into very thin strips (no more than 1/8-inch).  Chop fresh dill.  Set jalapeño, red onions, and dill aside.

Place all prepared ingredients in a large bowl. Add sugar, salt, pickle juice, and cracked black pepper. Stir in mustard and mayonnaise. Combine thoroughly, leaving several large chunks throughout.

Transfer to smaller, air-tight container.  Chill for at least 6 hours, preferably overnight.

NOTE: For those who are more visually oriented, the recipe is demonstrated in photos below.

Wash potatoes.

Slice them into half-inch rounds.

Place potato rounds into a pot and cover with water. Cover pot and boil through. Strain and leave to cool completely.

Place eggs in a small pot of water and boil until the whites are cooked through, but the yolks are still somewhat runny in the middle. Peel, slice into rounds, set aside.

De-seed and mince raw jalapeño. Mince pickled jalapeño (seeds OK).

Slice red onion half into very thin strips (no more than 1/8-inch).  Chop fresh dill.  Set jalapeño, red onion, and dill aside.

Place all prepared ingredients into a large bowl.

Add sugar, salt, pickle juice, and cracked black pepper.

Stir in mustard and mayonnaise. Combine thoroughly, leaving several large chunks throughout.

Transfer to smaller, air-tight container.  Chill for at least 6 hours, preferably overnight.