Monday, July 26, 2010

Hot Dogs, Mac n Cheese and Shannon's Potato Salad Recipe

All the talk about potato salad yesterday made me hungry for it so I whipped up a big batch. It'll make a great lunch today. Just add some extra black pepper and I'm good to go.

The potato salad was really simple; it was hot yesterday and I didn't feel like doing too much chopping and fussing with it.

Measurements are approximate.

Potato Salad
6 potatoes, peeled, cooked and diced
1/4 cup Dijon mustard
1/4 cup mayo
1/4 cup dill pickle relish
3 hard boiled eggs, peeled and chopped
salt and pepper to taste
In a large bowl with a tight fitting cover, toss potatoes with remaining ingredients. Cover and refrigerate at least 1 hour before serving.http://media-files.gather.com/images/d673/d371/d746/d224/d96/f3/full.jpg

No comments:

Post a Comment