Creamy Dijon Potato Salad

Hands down my favorite potato salad after years of tweaking. Best part: You can serve it warm or cold.

Ingredients:

• 2 lbs small red or golden boiling potatoes

• 2 hard-boiled eggs, diced

• 1 cup chopped radishes

• 1/2 cup diced sweet onion

• 1/4 cup diced bread & butter pickles

• 1/4 cup minced parsley

• optional: 2 T diced banana peppers

  For dressing:

• 3/4 cup mayonnaise

• 3 T Dijon Mustard

• 1-2 t kosher salt, divided to add half to 1 t to boiling water

• 3/4 t garlic powder

• 1/4 t ground pepper

Directions:

• Quarter potatoes and put in pot. Add water to just cover potatoes. Add 1 t kosher salt. Bring to a boil over high heat. Lower to a simmer and continue to cook until fork tender, about 15 minutes.

• While potatoes are cooking: prepare vegetables. Add to a large mixing bowl and stir to combine.

• In a small bowl: Add all the dressing ingredients. Stir thoroughly to combine.

• When fork tender, drain potatoes. Return them to boiling pot and cover for a few moments to allow steam to dry out any remaining moisture (this prevents gumminess).

• Add warm potatoes to the large bowl with prepped vegetables. Add dressing mixture and gently fold to combine. Taste and adjust seasonings.

Serve warm or cover and refrigerate.