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B-side potato salad

Servings:
Serves 4 to 6 Servings
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Ingredients

  • 2 pound yukon gold potatoes, washed and cut into 1 inch pieces
  • 2 pound hard boiled eggs, diced
  • 1/4 cup diced scallions
  • 1/2 cup diced celery
  • 3/4 cup mayonnaise
  • 3 clove garlic, minced
  • 1 tablespoon dijon mustard
  • 1 tablespoon stone ground mustard
  • 1/4 teaspoon paprika
  • 2 tablespoon apple cider vinegar
  • 2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper

Preparation

Baking Directions:

Place russet potatoes in large pot.

Add water to cover.

Boil until potatoes are tender but not mushy, about 15 minutes.

Drain in a large colander.

Place in large bowl.

Combine remaining ingredients in a small bowl.

Gently fold into potatoes.

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