DIRECTIONS

• 1. Boil potatoes with salted water in a large pot. Cook for about 30 – 40 minutes till potatoes are tender. If a knife can be pierced through them they are done. Drain. Set aside to cool. Once they are cool, cut them into cubes.
• 2. In a small bowl mix mayonnaise, mustard, salt and pepper. Whisk well.
• 3. Take a large bowl and add cubed potatoes, onions and eggs. Add the mayonnaise mixture and mix well. Be careful in mixing so potatoes and eggs don’t break.
• 4. Cover and refrigerate for a few hours to let the flavors blend.
• 5. Make sure you store in refrigerator as the salad can spoil if left outside for a long time.