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There are just certain dishes that go hand in hand with summer cook-outs and picnics, and potato salad is certainly at the top of that list. Country cooks will argue to the death over which is the best style of potato salad – the mayonnaise-sauced one or the mustard-sauced one. We kind of like both versions, so we made a “country compromise” potato salad. See what you think!
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Ingredients
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To serve 6 to 10.
4 cups unpeeled sliced, boiled red new potatoes
4 boiled eggs, chopped
4 celery stalks, chopped
1 cup chopped onion
4 green onions, sliced thin, including green tops
¼ cup finely chopped pickled jalapenos
1-1/2 cups mayonnaise
½ cup Fredericksburg Farms German Stone Ground Mustard
1 tablespoon minced flat-leaf parsley
½ teaspoon ground cumin
Kosher salt or sea salt and freshly ground black pepper to taste.
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Instructions
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Combine the potatoes, eggs, celery, onion, green onion, and jalapenos in a large bowl; toss to blend. In a separate bowl combine the mayonnaise, German Stone Ground Mustard, parsley, and cumin. Whisk to blend well and season to taste with salt and pepper. Stir the dressing into the potato mixture, blending well.
Refrigerate until ready to serve.
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