Potato Salad - 4

Recipe Ingredients

2 lbs	908g / 32oz	Small new potatoes
1/2 lb	227g / 8oz	Mushrooms
3		Green onions
3		Celery stalks
3 tablespoons	45ml	Vinegar
2		Eggs - hard-cooked
2 tablespoons	30ml	Dijon mustard
1/4 cup	59ml	Mayonnaise
		Salt - pepper

Recipe Instructions

COVER POTATOES IN PAN with cold water and bring to boil over high heat.

Cook until potatoes are tender.

Meanwhile, thinly slice mushrooms, onions and celery and combine in mixing bowl.

When potatoes are tender, drain and halve or quarter potatoes, depending on size and add to bowl.

Sprinkle with vinegar'

Cover and refrigerate. When cool, chop eggs and add to bowl.

Add mustard and mayonnaise, and season to taste with salt and pepper, mixing everything together gently.

Michael Roberts - Prodigy Guest Chefs Cookbook.

Source:
"More Cajun Cooking"

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