You’ve probably tried all kinds of potato salad recipe.  Most recipes have mayo, mustard, onions, dill and pickles…but they can be a bit boring and bland.

We’ve recently tried a different recipe that we saw online, and we loved it! We paired it with roasted chicken and everyone devoured it.

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INGREDIENTS

• 4 medium-sized Yukon Gold potatoes
• 2 eggs
• 1 carrot, diced
• 1/2 cup peas
• 1 white onion, finely chopped
• 1 large celery stalk, finely chopped
• 1/4 cup chopped sweet pickles
• 2-3 tbsps. brown mustard
• 1 cup mayonnaise
• 1/2 tsp. table salt
• 1/4 tsp. ground pepper

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PREPARATION

1. Place potatoes and eggs in saucepan. Cover with salted water and bring to a boil. Simmer.
2. After 10 minutes, take out the eggs, cool, and chopped.
3. Add carrots and cook for 4 minutes.
4. Take out carrots and cool.
5. Add peas into the pot and bool for 3 minutes.
6. Remove peas along with the potatoes, and cool.
7. Peel potatoes and dice to desired size.
8. In a big bowl, mix mayo, mustard, onions, celery, pickles, egg, salt and pepper.
9. Add veggies and mix well.
10. Cover and refrigerate before serving.

We thoroughly enjoyed this dish. We served it with roasted chicken and craft beer - and it was wonderful! You would enjoy it too! Grab your own Swing Top Bottles with Ceramic Caps here.