Mustardy Potato Salad

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Mustardy Potato Salad

This is my wife’s recipe and is a favorite among our BBQ crowd.

Ingredients:

Salad:

4 medium-large russet potatoes
3 hard boiled eggs
1/8 cup diced celery
1/8 cup minced red onion
1/8 to 1/4 cup minced dill pickle

Sauce:

3/4 cups mayonnaise
3 tablespoons mustard
2 tablespoons dill pickle juice
1-1/2 tablespoons rice vinegar
1/2 tablespoon salt
1/8 teaspoon Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermills

Preparation:

Scrub and boil whole unpeeled potatoes 30 to 40 minutes until a sharp knife inserted into the potato goes over half way through. Cool for dicing.

To Hard boil eggs – bring a quart of water with a teaspoon of vinegar to a boil. Gently place eggs in water and turn down heat to a simmer. Simmer for 17 minutes. Cool under cold running water.

Peel potatoes and eggs and cube. Combine remaining salad ingredients with potatoes and eggs into a large bowl.

Combine all sauce ingredients in a separate bowl before pouring over salad ingredients. Mix gently. Refrigerate for one hour prior to serving.

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