Tasty Potato Salad

Recipe Ingredients

8 cups	1896ml	New potatoes (more if needed) (medium)
2		Eggs (more if needed)
2		Celery - chopped/diced
1		Med-large onion - diced
2		Dill pickles - chopped
1 teaspoon	5ml	Celery seed
1 tablespoon	15ml	Worcestershire sauce
1 teaspoon	5ml	Virgin olive oil
1 teaspoon	5ml	Balsamic vinegar
2 tablespoons	30ml	Mayonnaise (more if needed)
2 tablespoons	30ml	Yellow mustard - (French's)
1 tablespoon	15ml	Honey mustard sauce (Texas Pete) opt.
		Sprinkle paprika

Recipe Instructions

Scrub potatoes and eggs with brush to clean. Place unpeeled potatoes and eggs into cold water deep enough to cover potatoes and eggs. Bring to boil

Take out eggs when they are done (after boiling about 15 minutes). Run the eggs under cold water and peel shell off - cool

While potatoes are boiling chop up celery, onion, dill pickles and eggs.

When potatoes are fork tender, remove from boiling water, slip off the skins, break up into a bowl and cool.

Toss together the crumbled potatoes and chopped ingredients.

Add the celery seed, Worcestershire, olive oil, balsamic vinegar, Texas Pete Honey Mustard sauce, salt and pepper.

Mix mayonnaise and mustard in equal proportions (whatever you think you need for the amount of potato mixture). You may want more mayonnaise than mustard. Mix gradually into the potato mixture until it is the desired consistency. Taste as you are mixing.

Add salt and pepper.

Sprinkle with paprika. Refrigerate until ready to serve.

Source:
Carolyn Cole

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.