Ingredients:
6 Large Fresh Red Potatoes
6 Large Fresh Yukon Gold Potatoes
1/2 Cup Of Chopped Yellow Bell Pepper
1/4 Cup Of Diced Dill Pickles
1/4 Cup Of Dave's Habanero Honey Mustard
1/2 Teaspoon Of Fine Ground Black Pepper
3 Tablespoons Of Real Salted Softened Butter
1/2 Teaspoon Of Fine Ground Table Salt
1 Cup Of Kraft Real Mayonnaise
1 Large Fresh Chopped Vidalia Onion
1/2 Cup Of Cold Fresh Sour Cream
1 Finely Diced Celery Stalk
Information:
Serving Size 6
277 Calories Per Serving
11 Grams Of Fat
Preparation Instructions:
I have to personally thank Martha from Catskill New York for sending me this amazing mashed potato salad recipe. To get the recipe rolling, first you will need to peel and cube your uncooked potatoes. Next place these cubes into a large pot filled with water a pinch of table salt. Bring your potatoes to a boil, and cook them until they are tender. Once done, place the drained potatoes into a large salad bowl. Moving along, next you will want to mash the potatoes up with the real salted softened butter, fine ground table salt, and fine ground black pepper. Once the potatoes are fully mashed, stir in the real mayonnaise, Habanero honey mustard, and sour cream. At the point that you have stirred your potatoes into a rich and creamy mixture, you will then want to stir in the diced dill pickles, chopped yellow bell pepper, chopped Vidalia onion, and diced celery stalk. Serve this potato salad dish warm as a side dish, or as a main course. We appreciate you taking the time check out this recipe. Please browse around our website some more, as we have tons of recipes.
