Chef Tee’s Red, White and Blue Potato Salad

Serves 4 to 6potatoes
Prep time: 10 minutes; cooking time: about 30 minutes
Ingredients

  • 1 lb. small Peruvian purple potatoes
  • 1 lb. small Red Bliss potatoes
  • 1 lb. small Yukon Gold potatoes
  • ½ -to-1 cup mayonnaise
  • 1-to-2 stalks of celery, finely diced
  • ¼ -to- ½ cup small diced white onion
  • ¼ cup whole grain Dijon mustard
  • ¼ -to- ½ cup diced green onion
  • Salt & Pepper

Directions

  1. Cut potatoes into quarters.
  2. Place potatoes in large pot of water (water level should be an inch above potatoes).
  3. Bring to a boil; boil approximately 30 minutes; prick w/knife or fork to check for doneness.
  4. Drain; put in bowl; add rest of ingredients to hot potatoes; combine (ingredients must be mixed while hot).
  5. Salt & Pepper to taste.
  6. Place in shallow dish; refrigerate for at least an hour.

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