Herbed Potato Salad with Mustard and Capers
- 8-10 large red potatoes about 5 pounds, halved
- 6 extra large eggs
- 1 cup finely chopped celery
- 1/3 cup minced vidalia onion or spanish
- 1 cup mayonnaise
- 1/4 cup Dijon mustard
- 1 tablespoon Coleman’s dry mustard powder
- 1/4 cup olive oil
- 1 tablespoon cider vinegar
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme leaves
- 1/4 cup chopped fresh parsley leaves
- 1/4 cup chopped fresh chives
- 2 tablespoons capers
- Place the potatoes in a large pot and fill it with water until they are submerged. Salt the water and bring it to boil over high heat. Cook the potatoes until tender, but not falling part. Drain and set aside to cool.
- In the meantime, place the eggs in a small lidded pot and fill it with water until submerged. Bring to a boil over high heat. Once the water comes to a rolling boil, remove the pot from the heat, cover, and let sit for 30 minutes. Run the eggs under cool water if too hot to handle, then remove the shells.
- Whisk together the mayo, mustard, mustard powder, oil, vinegar, salt, and pepper.
- (Everything up until this point can be made 1-2 days in advance.)
- Cut the potatoes into 1-inch chunks and add them to a large mixing bowl. Roughly chop the hard boiled eggs and add them to the bowl. Add the thyme, parsley, chives, capers and mayo-mustard mixture. Toss the potato salad together until incorporated. Taste for seasoning, and serve.