seedy brown mustard
mayonnaise
sugar, salt, pepper
1lg. Vidalia onion
1sm. celery heart
fresh herbs
6-8 potatoes
In a big glass bowl, combine mustard with mayonnaise in about a 1 to 6 ratio of mustard to mayonnaise. Add a ½t of sugar, a little salt and several grinds of fresh ground pepper. Cut the onion in quarters then slice into a big glass bowl. Add chopped celery heart and herbs (today I used lemon thyme). Slice cooked, cool, peeled potatoes into the bowl where the rest of the ingredients have been marinating. Chill and serve. Shown here with sliced chicken breasts that were marinated and cooked in a 1 to 1 ratio of Balsamic vinegar and olive oil. Delicious pickled beets from a good friend. . .Lin
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