8 sm. Yukon Gold potatoes
2T champagne dill mustard
½c mayonnaise
½ lg. onion - finely chopped
¼c sweet and dill relish
¼c minced sun-dried tomatoes
¼c capers
Seasonings
Heat the eggs to a slow boil. Cut the potatoes into cubes and add them to the pot when the eggs are about a third of the way done. Cook the potatoes the way you like them. Meanwhile combine the 'dressing' ingredients in a medium to large glass bowl. Drain and rinse the eggs and potato pieces in very cold water. Drain and add to the bowl. For seasonings, use fresh ground Himalayan pink salt, fresh ground black pepper and hot Hungarian paprika. . .Lin
No comments:
Post a Comment