Serving this family-friendly recipe brings back fond memories of 4th of July picnics, casual weekend cookouts and salad-style suppers all year round. Every 4th of July my family drew names for the family Christmas exchange! Sharing laughter and telling stories keeps family traditions fun (and interesting) even during these economically challenging times!
Ingredients:
3 tbsp FRENCH'S® Classic Yellow® Mustard
Directions:
1. Boil 5-6 medium size red-skinned potatoes for approximately 30 minutes (or until cooked through). Refrigerate for approximately 15 minutes (or until cool enough to handle). Peel, cut into 1/2" slices and quarter, to make into generous chunks).
2. While potatoes are cooling: Boil 6 large eggs, set aside to cool. When cool enough to handle, peel and mince (or pulse a few times in a processor). Put into a medium-zsize bowl and refrigerate until ready to compile all ingredients.
3. In a small bowl: Mix 1/4 cup mayonnaise, one (1) tablepoon apple cider vinegar, and three (3) tablespoons of sugar. Refrigerate until ready to compile.
4. Add cut up potatoes to minced eggs. Add three (3) tablespoons French's Classic Yellow Mustard. Toss gently to coat.
5. Stir in mayonnaise mixture and refrigerate until ready to serve.
6. Sprinkle lightly with dillweed just before serving (optional).
French's Cook-Off 2009 Sponsors:
