2½ lbs (1/2 bag) Warba Nugget Potatoes, scrubbed
4 Large Eggs
2 Tablespoon Stone Ground Mustard
1 Tablespoon White Balsamic Vinegar
1 Tablespoon Pickle Juice
1 teaspoon Honey
1/2 cup Mayonnaise
Salt & freshly ground black pepper
1 cup parsley leaves with tender stems
3 Tablespoons diced dill pickles
2 Tablespoons chopped green onions
1. Boil potatoes for 20-30 mins in salted water
2. Boil Eggs
3. Whisk vinegar, mustard, pickle juice, mayonnaise and honey in a large bowl. Season with salt and pepper.
4. Cut steamed potatoes in half and add to dressing. Add parsley and toss to coat; season with salt and pepper.
5. Transfer to a platter. Peel and cut boiled eggs in half and add to potatoes. Top with pickles and green onions.
Last weekend our family got together for little outdoor fire & wiener roast on Derby Reach (p.s. if you go, you need a propane fire, wood fires are banned right now). Everyone brought a little something, and the above potato salad was shared as well.
Everyone was saying how much they liked it & how it’ll be their new go to potato salad recipe, so we thought to share today with you. It’s very flavourful and kind of tangy! We hope you enjoy it too.