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
fresh parsley, chopped
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.