• Tweet

This tart, salty and crunchy recipe never disappoints! It will be the hit at your next backyard BBQ or potluck. Everyone will be asking for the recipe!

SALT AND VINEGAR POTATO SALAD serves 6-8

5–6 medium sized russet potatoes
3/4 cup DUKES mayo
1 tablespoon Dijon mustard (optional)
2 tablespoons apple cider vinegar
1/4 cup chopped FRESH thyme
1/2 cup thinly sliced celery or radishes (optional)
1/2 cup thinly sliced red onion
FRESH ground sea salt and black pepper, to taste

• Thoroughly wash and dry your potatoes.  
• Dice your potatoes into bite size pieces and add to a large pot of cold water with a pinch of salt.
• Cover and bring to a boil.
• Remove the lid once water comes to a boil and SLOW boil for 15-20 minutes until potatoes are fork tender.
• Drain potatoes and let cool.
• In a large bowl, add the mayo, Dijon mustard and vinegar, mixing together until all ingredients are fully incorporated.  
• Add the cooled potatoes to the bowl and fold together until all the potatoes are well coated with the mayo mixture.
• Add in the celery or radishes, red onion, thyme and salt and pepper, mixing together well and adjusting the seasoning to taste.
• Sprinkle with paprika just before serving.
  
• Serve immediately or keep chilled up to a week.