Mustard Potato Salad, BBQ's Favorite Sidekick!

Summer's almost here, and with that comes backyard barbecues. While in culinary school, I did my externship with a catering company located in Bethlehem Pennsylvania called Lehigh Valley BBQ. Working with Megan and Chris Dimperio was a great learning experience for both myself and them. While working for them, I had the opportunity to develop a few recipes for their catering menu. I want to share with you my Mustard Potato Salad recipe. This delicious and tangy side dish is a perfect addition to any bbq! Lets do this!

Also, make sure you check out Lehigh Valley BBQ on Facebook and Instagram!

Mustard Potato Salad

Mustard Potato Salad

Serving Size: 1cup

Servings:12

Prep time: 20 mins

Cook time: 40 mins

Total time: 1 hour (plus 1-2 hours in fridge)

3 LBS russet potatoes (6-8 potatoes depending on size), cubed

1 TBSP white vinegar

6 large eggs, room temp, small diced

2 stalks celery, small diced

4 medium dill pickles, small diced

1 medium white onion, small diced

1 C mayonnaise

1/2 C yellow mustard

Salt and pepper to taste

• Fill a large pot with cold water and salt the water. Scrub, peel and cube your potatoes. Place cubed potatoes in the cold water and bring to a boil. Cook until tender but not mushy. Drain and set aside to cool.

• In a separate pot, add water and 1 TBSP of white vinegar. Place your 6 room temperature eggs in water and bring to a boil. Cook for 10-12 mins. Drain and place eggs in an ice bath to stop them from cooking. Once peeled, dice (or use an egg slicer cutting one way then turning the egg to cut the opposite way.)

• In a large bowl add your diced celery, pickles and onions. Add your mayonnaise and mustard. Mix to combine.

• Fold in you potatoes and diced eggs to your mustard dressing

• Refrigerate for 1-2 hours before serving. Serve cold. If stored in an airtight container, will store for 3-4 days.

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