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Garlic Mustard Aioli Potato Salad

Garlic Mustard Potato Salad

Remember that Garlic Mustard Aioli from Trader Joe's I kept talking about? You know..I used it with tilapia, brussels sprouts and steamed artichokes. Needless to say, I love the stuff and I might get the shakes the next time I run out...

Now onto the recipe.

I purchased some red, white and purple small potatoes at the market and got the urge to make some potato salad. I don't know why since I'm normally not a fan of potato salad that's smothered in mayo, but I vaguely remembered a mustard based potato salad my mom used to make so I decided to give that a whirl. 

I'm pretty sure when I told Mr. KMW that I was making potato salad he envisioned some potatoes drowning in mayo like you see at the deli counter...he is a mayo addict after all. Skepticism was all over his face when he saw this mustard based version on his plate...but it passed the test and he declared it AMAZING. I definitely consider this one a success!

I made this just for the two of us so if you're serving a crowd, I recommend tripling the recipe. It will be perfect for your Spring and Summer potlucks!

3 cups baby potatoes, cooked and halved (I did not peel them)
2-3 hard boiled eggs, cooled
4 green onions, sliced
1/2 medium Vidalia onion, chopped
6-8 gherkins, sliced plus 1 tablespoon of pickle juice from jar (you can substitute other pickles, but I'm a big fan of gherkins so wanted the extras on hand)
1/2 cup garlic mustard aioli
1/3 cup mayo
1 tablespoons half and half
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cayenne pepper
1 teaspoon sugar

In a large bowl, whisk together garlic mustard aioli, mayo, half and half, pickle juice, salt, pepper, cayenne and sugar. 

Add cooked potatoes to the same bowl, then crumble in eggs, and add onion and pickles. Stir everything together well, coating potatoes well with the mustard/mayo mixture. 

Taste and make any flavor adjustments needed and then refrigerate at least 6 hours.


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