Well it is about a million degrees here in Minneapolis today. The air conditioning is on and all of our blinds are closed to keep out the sun. I officially decided I wasn’t going to do much of value today because it is just too hot. For dinner tonight we are making BLTs, which should be nice and cool besides the part where I have to cook the bacon. The other day I made up a potato salad I am doing again today. It is nothing all that new and exciting, but it uses some awesome mustard the cheese lady at Haskell’s talked us into buying. See picture below…
It was a little pricey for mustard in my opinion (about $7), but it really is good. It has a nice smoky flavor, thus the name. If you are so inclined to make this recipe exactly how I have it, here is a link where you can purchase this lovely mustard–that is if you aren’t lucky enough to live near a Haskells!
Smoky Potato Salad
1/2 pound of red potatoes boiled and cubed
2 hard boiled eggs, chopped
1/2 medium onion or a few green onions (I used white onions the first time and green the second, both good)
1-2 stalks celery
Mayonnaise (I use the Hellman’s Olive Oil kind)
The Smokey Mustard
salt and pepper to taste
Mix it all together. I didn’t put amounts down for the mustard and mayo for a couple of reasons. 1) I don’t measure 2) It is kinda a personal preference thing I feel. If I were to estimate I would say about 3/4 cup mayo to about 1/4 mustard? But that is obviously pretty flexible.