Creamy Potato Salad Quick and creamy spuds. | 4 Servings

Name: Creamy Potato Salad Quick and creamy spuds. | 4 Servings
Yield: 2 servings
Ingredients: 2 lb Potato; 3 oz Mayonnaise; 1 Mustard; 1 unit Sliced Dill Pickle; Salt; Black Pepper

By Recipe0 System

This creamy potato salad is a great addition to any meal. Cook the potatoes in the microwave or on the stovetop, then mix in mayo, Dijon, and pickles—you’re only 15 minutes away from those comforting, delicious flavors. Whether your meal is a casual cookout or you’re sitting down to a nice dinner, this side dish is always right at home. *Nutrition values are representative of a 1/4 bundle serving.*

Difficulty: medium
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Ingredients

Servings

2 lb Potato
3 oz Mayonnaise
1 Mustard
1 unit Sliced Dill Pickle
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

2 steps

1

RECOMMENDED: Microwave sealed potato bags on high, for 11-13 minutes. Let cool completely, 10 minutes. While the potatoes cook, finely chop pickle. Halve or quarter potatoes and place in a large bowl. Add mayonnaise, Dijon mustard, and chopped pickle. Toss to evenly coat. Season with salt and pepper to taste. Serve.
2

STOVETOP ALTERNATIVE: Halve or quarter potatoes. Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 11-13 minutes. Drain and let cool completely, 10 minutes. While the potatoes cook, finely chop pickle. Halve or quarter potatoes and place in a large bowl. Add mayonnaise, Dijon mustard, and chopped pickle. Toss to evenly coat. Season with salt and pepper to taste. Serve. RECIPE SUGGESTION (Additional ingredients not included.): Sprinkle smoked paprika over top before serving for extra flavor and color!