A vibrant tasting potato salad with the refreshing flavors of sweet pickles and French's® Classic Yellow® Mustard.
Ingredients
Servings
Serves 4
- 2/3 cup Mayonnaise
- 2 tbsps Frenchs ® Classic Yellow Mustard
- 1 tbsp Apple Cider Vinegar
- 1/2 tsp Kosher Salt
- 1/2 tsp McCormick Culinary ® Black Pepper, Whole , freshly ground
- 1 pound Russet Potatoes, baked, cooled, peeled, 1/2" rough chop
- 2 each Eggs, hard boiled, 1/2" rough chop
- 1/4 cup Celery , 1/4" dice
- 2 tbsps Sweet Pickles, 1/4" dice
- 2 tbsps Scallions, minced
Procedure
- In a bowl combine mayonnaise, mustard, vinegar, salt, and pepper. Whisk until well mixed.
- Add potatoes, eggs, celery, pickle, and scallions. Gently toss until dressing is evenly distributed. Refrigerate for about an hour before service.
Chef's Tip!
This is a great recipe to utilize left over baked potatoes.
