Thursday, June 20, 2013

Mustard Potato salad

Mustard Potato salad
2 1/2 lbs. potatoes, peeled and cubed
4 ribs celery, sliced and chopped
1/2 medium red, or any onion you like chopped
1 medium jar pimento, drained
5 tablespoons dill pickle relish
5 boiled eggs shell free sliced and diced into small cubes
3/4 cup mayonnaise
1/3 cup yellow mustard
Salt to taste
Boil potatoes and eggs in water about 12 to15 minutes, or until just tender pull eggs out after 8 minutes, Drain the potatoes and spread out onto a cookie sheet to cool quickly in the freezer, about 10 minutes. While potatoes and eggs are cooling in a bowl, combine celery, onion, pimento, relish, mayonnaise and mustard mix well, combine cooled potatoes and eggs with other ingredients don’t over Stir, the potatoes might break into smaller pieces if over stirred salt to your liking. Enjoy

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