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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 3 |
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This great recipe disappears in a hurry at any BBQ or picnic. I came up with this recipe when I was craving potato salad but was short the ingredients for a traditional mustard style. One thing i like to do is to grind all the spices togeather with a pistol and mortor but its not neccessary. I hope you enjoy! Ingredients:
2 lbs russet potatoes |
3 hard-boiled eggs |
1 onion |
1/2 cup mayonnaise |
1/4 cup blue cheese dressing |
2 tablespoons dijon mustard |
1 teaspoon sugar |
1 teaspoon celery salt |
1 teaspoon dill weed |
3/4 teaspoon rosemary |
1 teaspoon black pepper |
2 teaspoons parsley |
1 teaspoon olive oil |
paprika |
fresh parsley |
Directions:
1. Peel and cube potatoes, then boil in salted water for 25 minute.
2. Hardboil the eggs starting with cold water for 10 minute.
3. Combine rest of ingredients except paprika. Mix well.
4. After potatoes and eggs have cooled, dice eggs.
5. Toss all of the ingredients and garnish with paprika and fresh parsley.
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