Ingredients
Units
Scale
- 10 medium sized red potatoes
- 1 to 1 1/2 cups mayonnaise
- 1/2 cup Parmesan cheese
- 2–3 T German mustard
- 2–3 T Dill weed
- 1/4 t cayenne
- sea salt to taste
Instructions
- Wash and cut off any bad sections of the potatoes. Don’t peel.
- Cut them into 1 1/2 to 2 inch pieces. (not too small) Boil until just tender. Fork goes into easily but the potato is not falling apart yet.
- Strain and pour into a large bowl. Set aside.
- In another bowl, mix the remainder of the ingredients. You can use more or less of each ingredient item to your tastes.
- Stir the creamed mixture into the potatoes, carefully stirring. You want to break up some of the potatoes but still have chunks of potatoes here and there.
- If it looks too dry, add more mayo and stir. Taste and adjust the ingredients as necessary. Best served warm but is also good straight out of the refrigerator!
Notes
Use more mayo if you like it extra creamy (like we do ;) ).
All of these ingredients really depend on the size and amount of potatoes you use so adjust accordingly. Can’t taste the dill? Add more.
Want a bit more spice, add more cayenne.
Want to get more of that Parmesan or mustard flavor? Add a little more until you get it where you want it. It’s hard to mess up!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
