My friend Michelle is an amazing cook. She's also a fantastic teacher and principal, but cooking has remained a big part of her life, and she has been a wonderful source of information and inspiration for me over the years. This is based on one of her PUBLISHED RECIPES! The only reason my recipes are published is that I make this website! She's the real deal and you can find the original recipe here . I love this recipe. It's a fantastic go-to potato salad for dinner or a picnic/bbq lunch. My friend Maggie, who is both a great artist and fantastic cook, took the picture below when she made this for a lunch she was hosting. Thanks Maggie!
Ingredients
Directions
Boil potatoes for 25 minutes - test as they get close. Drain and rinse. If you are a food temperature fanatic (Thermapen fans, unite!) - somewhere between 200 and 210 degrees.
While the potatoes are cooking, prepare the mixture.
Mix all ingredients together except for green onions. This is a mustard heavy version of the recipe. If you're not a huge mustard fan (I won't judge), you can replace some of the mustard with Mayo. The original recipe had a 1 cup of mayo and 1/4 cup of mustard.
Cut potatoes into the size you want them. Don't go too small - the texture is great. I tend to quarter them.
Mix together, add green onions for garnish, and serve warm, or cool down and serve cold. It's great either way!
Ingredients
Directions
Boil potatoes for 25 minutes - test as they get close. Drain and rinse. If you are a food temperature fanatic (Thermapen fans, unite!) - somewhere between 200 and 210 degrees.
While the potatoes are cooking, prepare the mixture.
Mix all ingredients together except for green onions. This is a mustard heavy version of the recipe. If you're not a huge mustard fan (I won't judge), you can replace some of the mustard with Mayo. The original recipe had a 1 cup of mayo and 1/4 cup of mustard.
Cut potatoes into the size you want them. Don't go too small - the texture is great. I tend to quarter them.
Mix together, add green onions for garnish, and serve warm, or cool down and serve cold. It's great either way!
