Honey-Mustard Potato Salad |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 16 |
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âWhenever there is a picnic or cookout, I am asked to bring this potato salad,â writes Alicia Quadrozzi from Escondido, California. âItâs tangy and a little different.â Ingredients:
5 pounds red potatoes |
2 cups chopped celery |
1 cup chopped sweet red pepper |
4 hard-cooked eggs, chopped |
2 green onions, chopped |
1/2 cup mayonnaise |
1/2 cup honey mustard |
1/2 cup prepared mustard |
1/4 cup sour cream |
3/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool.
2. Cut potatoes into quarters; place in a large bowl. Add the celery, red pepper, hard-cooked eggs and onions. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 16 servings.
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