A warm potato salad made memorable by the addition of mustard and brilliant yellow turmeric.
INGREDIENTS (for 8 servings):
- 8 potatoes, peeled and cubed
- 4 eggs
- 1 cup mayonnaise
- 2 tablespoons prepared mustard
- 1 tablespoon ground turmeric
- 1 onion, chopped
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 10 minutes. Drain and set aside.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, whisk together the mayonnaise, mustard, turmeric and onion. Add the still-warm potatoes and stir until evenly coated. Gently mix in the hard-cooked eggs. Serve immediately, or refrigerate and serve cold.