A classic, simple potato salad gets a lift from the herby, bright flavors of our Boston Blend. We think you’ll love the salad and make it on repeat for cookouts and family meals!

Note: For this recipe, it’s important that the egg yolks are not over-cooked and too dry. They must be soft enough to easily mash into a paste and blend into the mayonnaise. We recommend boiling the eggs for 8-minutes, followed immediately by an ice-bath plunge (which also makes peeling them easier).

1½ pounds red baby potatoes, quartered
2 hard-boiled eggs, peeled and cut in half
2 stalks celery, sliced in half moons
½ cup mayonnaise
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
1½ tablespoons Boston Blend
1½ teaspoons sea salt

Boil the potatoes  Put the potatoes into a large sauce pan, then add enough cold water to cover them. Set the pot over high heat. When the water boils, reduce the heat to medium-high and cook until the potatoes are fork tender, but not falling apart.

Drain the potatoes, spread them out on a sheet pan to cool, then chill in the fridge for at least 30 minutes.

Make the dressing  Pop the yolks out of the hard-boiled eggs into a large bowl and set the whites aside. Mash the yolks to a paste with the back of a spoon, then add the mayonnaise, vinegar, mustard, Boston Blend, and salt to the bowl. Mix thoroughly.

Assemble the salad  Add the cold potatoes to the bowl. Slice the reserved egg whites and add them to the bowl, along with the celery. Mix well and refrigerate for at least 2 hours and up to overnight (for best flavor).