My family and my friends love this dish. It is fresh and lively but also a great side for grilling. It's not just the potato salad from the store but it really gets you pumped up and gives you a slight kick in the taste buds. It's always a big hit when it's hot and fresh but also great cold after refrigerating because it has almost a different texture. Great for whatever you like, easy to make, and a real staple in most families. Also, there is no meat if you aren't a meat person so can be served with fresh Kabob Veggies if you have a vegetarian friend.
Ingredients:
1/2 cup FRENCH'S® Classic Yellow® Mustard
2 tbsp FRENCH'S® Honey Dijon Mustard
8 Potatoes - Medium
4 oz White Wine
1/4 cup Garlic
1/4 cup Mayonnaise
2 tbsp Fresh Chopped Dill
2 tbsp Olive Oil
Directions:
Get large pot and add water with 2 tsp salt. Clean and Peel 6-8 Medium Size Potatoes. Chop in half lengthwise and then cut into chunks to help boiling move quicker. Add the potatoes to pot of water and cook to a rolling boil for 10-15 minutes until a knife blade goes through with no trouble. Start small skillet with olive oil and let it get hot. Get 4-6 cloves of garlic and smash with the blade of your knife so you can remove the papery cover. Mince about 1/4 cup and add to the olive oil. Cook for about 1 minute until nice and golden and you can really smell it, don't overcook as it will get bitter. As soon as the garlic is ready add the white wine carefully and deglaze the bottom of the pan. Reduce the heat and let the wine reduce down for about five minutes on medium heat. In a separate bowl mix together the French's Yellow Mustard, French's Honey Dijon and Mayonnaise. Take the fresh dill and remove the herb from the harder middle stem. Chop finely and add to the sauce mixture. When the garlic and wine has reduced move it into the sauce while whisking and set aside. After the potatoes are finished cooking drain immediately and run under the cold water faucet for about twenty seconds. Don't overcool but enough to keep the Mayonnaise happy. When cooled off take a wooden spoon and simply cut the chunks down until you find the consistency you want. I like it kind of chunky but finely mashed is also fine. Mix in your sauce and combine. After about a minute it should be well combined, add the additional salt and pepper and enjoy. Serve hot and fresh or refrigerate depending on your preferences.
Sea salt can be used instead of regular salt, or Mrs. Dash if you are trying to watch sodium.
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