Wednesday, March 18, 2015

#3434 - Dijon Potato Salad

(by Shirley McNevich)

2 1/4 lbs. red potatoes
1 tsp. salt (for cooking the potatoes)
3 TBSP cider vinegar
2 hard boiled eggs (peeled and chopped--more if you wish)
1 tsp. Lawry's seasoning salt
1/4 tsp. pepper
1 cup mayo
1/3 cup honey-Dijon salad dressing
2 TBSP Dijon mustard
5 TBSP chopped celery (more if you wish)
1/2 to 1 tsp. celery seed
white sugar (if necessary)

Wash and peel the potatoes, cover them with water and add the salt--bring to a boil over medium heat, then cook the potatoes for 20 minutes or until fork tender. Drain the potatoes and cool them. Cut the potatoes into bite sized pieces and place them in a large bowl. In a separate bowl add cider vinegar, chopped eggs, seasoning salt, pepper, mayo, honey-Dijon salad dressing, Dijon mustard, chopped celery and celery seed--stir well. Taste the dressing--if too sour add a little white sugar at a time and stir again. If too sweet add a little more Dijon mustard and stir again. Once you like the flavor, pour the dressing mixture over the potato pieces--toss to coat. Refrigerate until cold. Optional--if you like skins on your potato pieces, skip peeling the potatoes.

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