Creating Salmon Potato Salad with Eggs is easy when you follow these simple steps:

1. Prepare the Potatoes: Scrub the potatoes thoroughly, then place them in a pot of salted water. Boil until fork-tender, about 15-20 minutes.
2. Cook the Eggs: In a separate pot, place the eggs. Cover with water and bring to a rolling boil. Once boiling, remove from heat and cover. Let sit for 10-12 minutes, then cool under cold running water and peel.
3. Drain and Cool Potatoes: Once cooked, drain the hot water from the potatoes. Allow them to cool for a few minutes before peeling (if desired) and chopping them into bite-sized pieces.
4. Prep the Salmon: Open the can of salmon and drain the liquid. If using fresh salmon, grill or bake it until cooked through, then flake it into chunks.
5. Mix the Dressing: In a large mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Adjust to your taste preference.
6. Combine Ingredients: Add the chopped potatoes, salmon, and chopped hard-boiled eggs to the dressing. Gently fold the mixture to combine, being careful not to mash the potatoes too much.
7. Chill: Cover the bowl with plastic wrap and let it chill in the refrigerator for at least 15 minutes. This helps the flavors meld together.
8. Garnish: Before serving, garnish with freshly chopped parsley and green onions for an extra pop of flavor and color.

Follow these straightforward steps, and you’ll have an amazing Salmon Potato Salad with Eggs ready to impress!