July 14, 2011

Cold and Creamy Potato Salad





I ended up playing "Iron Chef" in my own kitchen the other afternoon. Just wanted something different, but needed to use ingredients already on hand. Fresh potatoes from my garden, frozen veggies and random condiments resulted in Potato Salad. I should play around in the kitchen more often because the dish turned out so creamy and delightful.


So here's the rundown, I ended up writing the ingredients and how much of each after I was satisfied with the taste of the dressing. I could be a tad off on certain amounts, but I'm sure with a simple taste test it will be easy to adjust.

10 mini Potatoes Cubed
1/2  Cup Mayo
1/4 Cup Sour Cream
1/4 Cup Honey Dijon Mustard
1 Cup Vegetable Medley
1/2 Cup Red Onion Chopped 
3 Hard Boiled Eggs
Salt & Pepper to Taste
Top with Tortilla Strips



* Vegetable Medley - I used a baby blend of Carrot, Peas, and Baby Corn. 
* I did not have any Paprika on hand so I will probably add some next time around
* I used "Fresh Gourmet Tortilla Strip's". These added a wonderful texture and a nice flavour combination.



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