Oh, Honey: Bold & Bossy Potato Salad

The honey in this mustard sauce makes it a little bold, but it’s not too bossy. Enjoy this tangy version of plain old potato salad.

Bold & Bossy Potato Salad

• 2 Tbsp. Bold & Bossy Mustard Sauce
• 1 cup mayonnaise
• 2 lbs. cooked, chunked small red potatoes
• 3-4 hard-boiled eggs, peeled and chopped
• 1 cup sliced celery

Combine first 2 ingredients; stir to blend. Fold in next 3 ingredients; chill until served. Garnish with sliced hard-boiled eggs if desired. Makes 6-8 servings.

Bold & Bossy Potato Salad

Testing Notes:

• For even more unique flavor, add diced onion or Onion Onion™.
• For perfect potato salad, boil whole potatoes until a fork pierces the potatoes easily. Cool completely before cubing. Drizzle cubed potatoes with a couple of teaspoons of cider vinegar before adding remaining ingredients.
• To peel or not to peel – it’s really up to you! I like to leave the peels on to add color to the salad.
• It seems everyone has their own method for hard-boiling eggs. I have found that if you bring the water to a gentle boil (with the eggs in the pan), shut off the heat, cover the eggs and let them stand for 15 minutes, they should be perfect. Run the eggs under cold water until cool enough to handle.
• You can add cucumbers to potato salad, but they may make the salad watery. If you really want them in your salad, place the cubed cucumbers on a paper towel, sprinkle with salt and let them sit for 10-15 minutes or until a lot of the liquid is out of them. Then add to your potato salad and give it a quick stir to mix evenly.

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