Recipe of the Week


Prep Time: 1 Hour
Yields: 6–8 Servings

Cooks are always searching for that perfect side dish. One can rest assured that if the choice is a rich and flavorful potato salad with a little uniqueness added, it will garner raves. This recipe is a perfect example. 

4–6 medium Yukon Gold® baking potatoes, peeled and 1-inch cubed
1 large red bell pepper
1 large yellow bell pepper
4 eggs
¾ cup mayonnaise
1 tbsp Creole mustard
1 tbsp yellow mustard
½ cup minced celery
¼ cup sweet pickle relish
1 tbsp chopped lemon thyme
1 tbsp minced chives
salt and black pepper to taste
granulated garlic to taste

Place 1 red and 1 yellow bell peppers on the open flame of your gas range and turn occasionally until completely charred and blackened. Place peppers in a paper or plastic bag and seal tightly for 10 minutes. Remove and wash off the blackened skins under running water. Cut in half and remove seeds. Dice into ¼-inch pieces and set aside. In a large saucepot over medium-high heat, cook potatoes in lightly salted water 12–15 minutes or until fork tender. Potatoes should be tender but not mushy or overcooked. While potatoes are cooking, boil eggs in a separate pot for 12–15 minutes. NOTE: If desired, cut prep time in half by boiling potatoes and eggs in the same pot. When potatoes are done, strain and cool slightly. Peel eggs and separate whites from yolk. In a large mixing bowl, place egg yolks and mash with a fork. Using a paring knife, dice egg whites into ¼-inch pieces then add to the yolks. Add mayonnaise, mustards, celery, pickle relish and lemon thyme. Blend well into a dressing. Additional mayonnaise may be needed for creamy texture. Add cooled diced potatoes and cooked peppers. Fold gently to incorporate mixture into the mayonnaise dressing. Add chives and season to taste using salt, pepper and granulated garlic. Adjust seasonings if necessary and serve as a side dish for grilled or baked meats


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