Red Potato Salad w/ Coarse Ground Mustard
Lisa 'Gayle' Goff
1 1/2 lbsmall red potatoes
1 cmayonaise (i use 1/2 mayo (the olive oil one and 1/2 plain yogurt) but the first time i used all mayo and it came out equally as good.
4stalks of celery (leaves too)
1/2 smallred onion
2 Tbspsweet pickle relish
2 Tbspcoarse ground mustard
2 tspcreamy horseradish
1 tspkosher salt
1/2 tspblack pepper
How to Make Red Potato Salad w/ Coarse Ground Mustard
- Wash then boil potatoes with the skin on until just done, DO NOT OVERCOOK, red potatoes are delicate and will fall apart if you over cook them
- Mix all the spices and Mayo in a large enough bowl to hold everything even the potatoes, chill while you chop the raw veggies
- finely chop the celery and red onion then add to the sauce.
- when the potatoes are done chill completely, when they are completely cooled cut into quarters (or more if they are larger than a pig pong ball) FOLD INTO the mayo and veggies careful not to smash the potatoes.