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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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From All You magazine. This potato salad can be served either chilled or at room temperature. Ingredients:
4 lbs small red potatoes |
1 onion, thinly sliced |
2 celery ribs, thinly sliced |
1/3 cup whole grain mustard |
2 tablespoons red wine vinegar |
1 1/4 cups mayonnaise |
2 tablespoons sweet pickle relish |
salt and pepper |
Directions:
1. Place potatoes in a large pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat, reduce to medium-low and simmer until potatoes are easily pierced with a fork, 30 minutes. Drain; slightly cool.
2. Cut potatoes in half and place in a large bowl. Add onion and celery. IN a separate bowl, mix mustard with vinegar, mayonnaise, relish, salt and pepper. Pour over potatoes and gently stir to mix. Chill if desired or serve at room temperature.
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