Potato Salad with Stone Ground Dijon Mustard

Ingredients:

• 1/2 cup Bookbinder's Stone Ground Dijon Mustard
• 5 lbs Russet, Yukon Gold, or Red potatoes
• 6 hard-boiled eggs, peeled & chopped
• 1/2 cup diced onions
• 1/2 cup diced celery
• 3 cups mayonnaise
• 1/3 cup vinegar
• 2 tsp salt
• 1 tsp black pepper

Directions:

1. Peel & quarter potatoes, place into a large pot of water. Bring to a boil, cook for 15 minutes or until tender.
2. Drain & cool the potatoes, chop into bite-size pieces.
3. In a large bowl, mix together Bookbinder's Stone Ground Dijon Mustard, mayonnaise, vinegar, salt & pepper.
4. Add in potatoes, eggs, onions & celery.
5. Stir well until combined.
6. Refrigerate for 1 hour prior to serving.

Prep 15 min	Total 35 min	Servings 15
Recipe by: Bookbinder's Foods