Saturday, September 12, 2009
Potato Salad with Sweet Mustard Pickels
Photo by Kimberly Hulst copyright hcvp'09
*3 medium potatoes chopped and cooked in salt water
* 2 large green onion chopped
* 1 and a half teaspoon sugar
* 3 tablespoons mayo
* 4 pieces of sweet mustard pickles with 2 teaspoon of the mustard chopped
* dash of black table pepper
Drain the potatoes, mix the rest of the ingredients with potatoes until you have a yellowish tint. Chill for about a half hour.
This is a small sized bowl which serves 3 people. If you are using this for a party you may want to double or even triple the recipe.
You can use plan pickles and normal mustard, in which case you would only need one teaspoon of the mustard, and then add another pinch of sugar.