Chardonnay Dijon and Poppyseed Potato Salad
3 lbs potatoes
1 1/2 cups mayonnaise
3 Tbsp Chardonnay Dijon mustard
1 green onion, chopped
6 hard boiled eggs
2 tsp poppy seeds
- Peel, cube and boil potatoes. I like to over cook mine just a little bit because if they break down a bit it seems to make the dressing creamier.
- Drain the potatoes in a colander. While they are still hot spritz with vinegar. This is my mom’s trick that she taught me! As the potatoes cool they will absorb the vinegar and then it won’t make your dressing watery by adding the vinegar there.
- Dice 5 of your hard boiled eggs and mix with the remaining ingredients, except for the paprika.
- Coat your cooled potatoes with this dressing mix and garnish with the remaining egg and paprika.
I hope you enjoy! I know we do!