Wednesday, January 2, 2013

Red Skin Potato Salad with Egg and Shallots


1lb. red skin baby potatoes, quartered and boiled
2 celery stalks, sliced
4 hard boiled eggs, sliced
2 large or 3 small dill pickles, chopped
1 shallot, thinly sliced
4 tablespoons mayonnaise
1 tablespoon grainy mustard
1 tablespoon white wine vinegar
salt & pepper to taste


In a bowl combine potatoes, celery, eggs and dill pickles.
In a small bowl mix mayonnaise, grainy mustard, white wine vinegar, shallots, salt and pepper.  Pour over bowl of potatoes.  Allow to sit in the refrigerator for at least one hour before serving.

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