Creamy Potato Salad
Quick and creamy spuds. | 4 Servings
This creamy potato salad is a great addition to any meal. Cook the potatoes in the microwave or on the stovetop, then mix in mayo, Dijon, and pickles—you’re only 15 minutes away from those comforting, delicious flavors. Whether your meal is a casual cookout or you’re sitting down to a nice dinner, this side dish is always right at home.
Nutrition values are representative of a 1/4 bundle serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 pound
Yukon Gold Potatoes
3 ounce
Mayonnaise
(Contains Eggs)
1 unit
Dijon Mustard
1 unit
Sliced Dill Pickle
Not included in your delivery
Salt
Pepper
Nutrition Values
Instructions
RECOMMENDED: Microwave sealed potato bags on high, for 11-13 minutes. Let cool completely, 10 minutes. While the potatoes cook, finely chop pickle. Halve or quarter potatoes and place in a large bowl. Add mayonnaise, Dijon mustard, and chopped pickle. Toss to evenly coat. Season with salt and pepper to taste. Serve.
STOVETOP ALTERNATIVE: Halve or quarter potatoes. Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 11-13 minutes. Drain and let cool completely, 10 minutes. While the potatoes cook, finely chop pickle. Halve or quarter potatoes and place in a large bowl. Add mayonnaise, Dijon mustard, and chopped pickle. Toss to evenly coat. Season with salt and pepper to taste. Serve. RECIPE SUGGESTION (Additional ingredients not included.): Sprinkle smoked paprika over top before serving for extra flavor and color!