I love potato salad. It is definitely a summer time comfort food, and a staple at most picnics that I will be attending. I look forward to trying out the varied recipes that emerge from the humble potato…a truly versatile food! Here is a great recipe from Heidi that is sure to please this Fourth of July. Enjoy!!Picnic Potato Salad:
1 c. mayonnaise 2 T. red wine vinegar 2 T. Dijon mustard 1 t. prepared horseradish 2 t. sugar 1 t. Salt 1 T dill - mix together till blended.
1 bag of 15 to 20 red skin Potatoes cleaned ,diced , boiled, drained; 4 dill pickle spears, chopped; 3 green onions, chopped; 3 stalks celery, chopped ; 1/4 c. red onion, chopped; 3 hard boiled eggs, chopped.
Combine mayo mix with the rest. Refrigerate until ready to serve. Serves 10.
Great for a Forth of July Celebration…
Let Freedom Ring!