Salt Lick Potato Salad Recipe
This easy Salt Lick Potato Salad Recipe features tender potatoes, hard-boiled eggs, mayonnaise, and tangy mustard.
Equipment
- Large pot
- Colander
- Mixing bowls
- Sharp knife
- Cutting board
- Spoon or spatula
Ingredients
- 3 pounds russet potatoes peeled and cut into chunks
- 4 large eggs
- 1 ½ cups mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- ½ cup finely chopped white onion
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- Optional: chopped parsley for garnish
Instructions
- Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook until the potatoes are fork-tender, about 12–15 minutes. Drain and let cool slightly.
- While the potatoes cook, place the eggs in a saucepan and cover with water. Bring to a boil, then simmer for 10 minutes. Transfer to cold water, peel, and chop.
- In a large bowl, whisk together mayonnaise, mustard, vinegar, salt, pepper, paprika, and garlic powder until smooth.
- Add the warm potatoes to the bowl and gently fold to coat. Add chopped eggs and onion, folding carefully so the potatoes stay chunky.
- Taste and adjust seasoning if needed. Chill for at least one hour before serving.