Spicy German Potato Salad

This really tasty potato salad is the essence of the Texas Hill Country with the bold, underlying taste of whole grain mustard and just a hint of spice. Make it up to a day ahead for your next barbecue!

Prep Time:  20 minutes
Cook Time:  18-20 minutes
Chill Time:  4-8 hours

  • 10 medium–sized new potatoes, about two pounds, halved and sliced into bite–sizes pieces
  • 3 hard-boiled eggs, peeled and chopped
  • 3 green onions, chopped, including green tops
  • 1/3 cup Fischer & Wieser  Sweet, Sour and Smokey Mustard Sauce
  • 1/4 cup mayonnaise
  • 1/4 cup dill relish

Place sliced potatoes in a heavy 4-quart saucepan; add cold water to cover. Bring the potatoes to a boil over medium heat; cook until potatoes are tender, about 18–20 minutes. Drain potatoes in colander and run under cold water until they are cool enough to handle. Transfer potatoes to a medium–sized bowl; add chopped eggs and green onions. In a separate bowl, combine Fischer & Wieser  Sweet,  Sour and Smokey Mustard Sauce, mayonnaise and dill relish; stir until well blended. Fold the sauce mixture into the potatoes, coating well. Refrigerate until well chilled, 4-8 hours, before serving. Serves 4–6

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admin on April 18th 2007 in Sides

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