Salads

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Creole Mustard Potato Salad

Difficulty:Easy

Ingredients

  • ■   ground Tellicherry Black Peppercorns

Description

Ingredients 2 lb red potatoes, cut into small bite sized pieces 2 T Aceto di Vino Red Wine Vinegar 4 hard boiled eggs, coarsely chopped ¾ c finely diced red onion 2 stalks celery, diced ½ c chopped dill pickles ¼-1/2 t Sale di Cervia Sea Salt, plus more for cooking water Freshly ground Tellicherry Black Peppercorns Dressing: ¼ c mayo 5 T Greek style plain yogurt or sour cream 5 T Creole Mustard Instructions 1. Place the potatoes in a pot of salted water on the stovetop and bring to a boil. 2. Reduce the heat to a simmer and cook potatoes until fork tender. 3. Remove the potatoes from the stove, strain, and place in a large bowl. 4. Toss with Aceto di Vino Vinegar, Cervia Salt & Tellicherry Pepper and set aside to cool. 5. Mix together the Creole Mustard, mayo and yogurt or sour cream in a separate bowl. 6. Once the potatoes have cooled, add the remaining ingredients. 7. Stir in the dressing and season with additional Cervia Salt & Tellicherry Pepper to taste.

  • 1. 1. Place the potatoes in a pot of salted water on the stovetop and bring to a boil.
  • 2. 2. Reduce the heat to a simmer and cook potatoes until fork tender.
  • 3. 3. Remove the potatoes from the stove, strain, and place in a large bowl.
  • 4. 4. Toss with Aceto di Vino Vinegar, Cervia Salt & Tellicherry Pepper and set aside to cool.
  • 5. 5. Mix together the Creole Mustard, mayo and yogurt or sour cream in a separate bowl.
  • 6. 6. Once the potatoes have cooled, add the remaining ingredients.
  • 7. 7. Stir in the dressing and season with additional Cervia Salt & Tellicherry Pepper to taste.

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