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Spicy German Potato Salad

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This really tasty potato salad is the essence of the Texas Hill Country with the bold, underlying taste of whole grain mustard and just a hint of spice. Make it up to a day ahead for your next barbecue!

Prep Time: 20 minutes
Cook Time: 18-20 minutes
Chill Time: 4-8 hours

10 medium–sized new potatoes, about two pounds, halved and sliced into bite–sizes pieces
3 hard-boiled eggs, peeled and chopped
3 green onions, chopped, including green tops
1/3 cup Fischer & Wieser Sweet, Sour and Smokey Mustard Sauce
1/4 cup mayonnaise
1/4 cup dill relish

Place sliced potatoes in a heavy 4-quart saucepan; add cold water to cover. Bring the potatoes to a boil over medium heat; cook until potatoes are tender, about 18–20 minutes. Drain potatoes in colander and run under cold water until they are cool enough to handle. Transfer potatoes to a medium–sized bowl; add chopped eggs and green onions. In a separate bowl, combine Fischer & Wieser Sweet, Sour and Smokey Mustard Sauce, mayonnaise and dill relish; stir until well blended. Fold the sauce mixture into the potatoes, coating well. Refrigerate until well chilled, 4-8 hours, before serving. Serves 4–6.

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