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Potato Salad with Stone Ground Mustard
Made With: Stone Ground Mustard
Recipe courtesy of Silver Spring Zing Master Judy Christensen
- 1/2 cup Silver Spring Stone Ground Mustard
- 5 lbs Russet, Yukon Gold, or Red potatoes
- 6 hard-boiled eggs, peeled & chopped
- 1/2 cup diced onions
- 1/2 cup diced celery
- 3 cups mayonnaise
- 1/3 cup vinegar
- 2 tsp salt
- 1 tsp black pepper
Directions:Peel & quarter potatoes, place into a large pot of water. Bring to a boil, cook for 15 minutes or until tender. Drain & cool the potatoes, chop into bite-size pieces. In a large bowl, mix together mustard, mayonnaise, vinegar, salt & pepper. Add in potatoes, eggs, onions & celery. Stir well until combined. Refrigerate for 1 hour prior to serving.
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