Spring Potato Salad

If you are looking to mix it up in the potato salad department, this is the recipe for you! Will be a total crowd pleaser at outdoor parties and barbecues or great for just keeping in the fridge.

Spring Potato Salad

- 2 lbs of Baby Yukon Gold/Red Potatoes, quartered.
-1 Cup Vinegar (in your boiling water)
-1.5 Cups Mayo
3/4 Cup IT SAUCE, Criolla-Honey
1 Cup Thinly Sliced Asparagus
1 Cup thinly Sliced Green Onion
1 Cup Thinly Sliced Raddishes
1/4 Cup Whole Grain Mustard
3 Tbl Smoked Paprika
1/4 Cup Rosemary
1/4 Parsley
3 Tbl Fresh Dill

1. Bring a large pot of heavily salted water and 1 cup of vinegar, to a boil and cook your potatoes until fork tender.
2. While potatoes are cooling, combine all ingredients in a large bowl, season with Salt and Pepper.
3. Add cooled (or room temp) potatoes to the bowl and toss to coat.
4. Enjoy immediately or refrigerate for one hour+ for optimal eating. 

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