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Potato Salad: 5 Ounce Portion


Recipe courtesy of David Knickrehm, Chef, Bella Aquila, Eagle, ID

Ingredients


  • 20 each Leftover baked potatoes
  • 5 stalks celery diced
  • 8 eggs hard-boiled, peeled and chopped
  • To taste Salt and pepper
  • 1/3 cups minced garlic
  • 7 cups Tartar sauce
  • 1 1/2 cups Brown sugar
  • 1 cup Dijon
  • 1 1/2 cups Stone Ground Mustard
  • 1/4 cups liquid smoke
  • 1 bunch scallions chopped


Directions


  1. Dice potatoes.
  2. Combine all ingredients.
  3. Allow to sit refrigerated overnight to allow flavors to mingle.


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