Jamie Potato Salad

I totally made this up. Wanted to see if I could do a potato salad like this recipe

I wanted it to be warm or served at room temperature instead of chilled and use none or hardly any mayonnaise.

So this is what I came up with

12-14 fingerling potato cut in half plus 2 Idaho potatoes cut into bite size chunks (I only used 2 Idaho Potatoes because well that’s all I had left and wanted to use them before they went bad) – boil them for 20 minutes in salted water once boiled drain in a colander and let sit while you make sauce


2 1/4 cups dry white wine

2 tbsp Champagne vinegar

1 Tbsp Grey Poupon coarse ground mustard

2 tbsp Grey poupon Dijon mustard

1 1/2 tsp smoked paprika

1 tsp dill weed

1 1/2 tsp Kosher salt

1/2 tsp garlic salt

1/4 tsp black pepper

2- 1/4 cups may-o

1/2 tsp ground mustard

1/2 tsp seasoning salt

1 tsp sugar

2 shakes Tabasco sauce

1 lemon juiced

fresh parsley, chopped

Take all ingredient and Wisk together in a boil

then add 1/2 a red onion diced and mix in

Take boiled potatoes and put in a separate bowl and then pour the sauce over them.
I had some left over so mix as much as you need to coat potatoes and then sprinkle fresh parsley over the top. Use the remaining sauce if you need more when serving.


One thought on “Jamie Potato Salad

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s