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Creole mustard takes this picnic favorite to a whole new level. So simple and easy, and yet so flavorful!
Scrub the potatoes and place them in a saucepan; cover with water and simmer until fork tender (approximately 20 minutes). Remove from the heat and allow them to cool completely, then drain and chop into bite-size pieces.
Place the chopped potatoes in a mixing bowl. Cut the scallions and celery into small pieces and throw them in with the potatoes. Add the mustard, mayonnaise, salt and pepper. Toss to combine and refrigerate at least 1 hour before serving.
Taste before serving and tweak the salt and pepper, if needed. Serves 6-8.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!