Chef Joey's Summer Potato Salad

READY IN: 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the potatoes so that all the pieces are the same size. Put them a 6 quart pot and cover with filtered water. Boil until they are tender. Cool completely. Don't add the mayo mixture while this is hot, it will not work out well.
  • In the meantime, put your mayo in a bowl and add the chopped pickle, dill weed, scallion, red pepper, cumin, garlic powder, mustard and mustard powder to the mayo.
  • I used the grapeseed vegenaise because I like grapseed oil, its very good for you.
  • Put the potatoes into a big bowl and gently toss with the mayo mixture.
  • Taste it, you should always taste your food before serving. Sprinkle with salt and pepper to taste. Taste again to adjust seasonings.
  • Refrigerate for a few hours to let the flavours combine.
  • Bon Appetit!
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