New Recipe: Jack's Tater Saladby Barbara Fuente on 05/28/12
Memorial Day provided SJ's with plenty of recipe building time, so we tried out this recipe for a FANTASTIC mustard potato salad that got rave reviews at the family gathering! Buy it, try it, take a picture and send us your testimonial at email@example.com! (SJ Friend Alex of Tulsa said, "That potato salad was amazing!")
- 5 lbs. russet potatoes
- 1 dozen eggs (hard boiled and cut into large pieces)
- 1 jar Spanish Jack's Mustard Barbeque Sauce
- 1/2 - 3/4 cup mayonnaise or Miracle Whip
- 1/3 cup white vinegar
- 1/2 sweet onion (diced)
- 1/3 cup dill pickle relish
- salt, pepper & paprika to taste
- parsley or dill for garnish
Boil potatoes until soft - 30-45 minutes. Set aside and let cool, slightly. Bring eggs to boil in a separate pan - once boiling, cover and take from heat for 20 minutes. Set aside and let cool.
When potatoes have cooled just enough to handle, peel and cut them into cubes. (You want them warm so they absorb the flavor!) Place in a plastic 9 x 13 pan (or similar size) - drizzle one jar of Spanish Jack's Mustard Barbeque Sauce over the potatoes. Put in the refrigerator for 12 - 24 hours - gently stir a couple of times while marinating.
When it's time to assemble the salad (2 hours before serving) - put marinated potatoes into a large bowl. In separate smaller bowl, mix mayonnaise or Miracle Whip, diced onions, relish and vinegar together. Pour this over the potatoes and gently toss. Add eggs and gently toss again to mix flavors.
Let set for at least 2 hours to let the flavors blend. Place into serving bowl, sprinkle paprika lightly on top and garnish with sprigs of fresh dill or parsley.