Scalloped Potato Salad

This recipe comes courtesy of some leftover potatoes I had from a barbecue recently. I’m using potatoes that were sliced thinly with a mandoline and tossed in Montreal Steak Spice and you see the my original recipe here.

I’m adapting this recipe as if you were boiling potatoes to make this salad from scratch. You may just cut up the potatoes as you desire. I like a cold potato salad that is also zesty and, to be quite comforting in the summer. It’s another way to take advantage of all those fresh herbs in your garden. The star of this salad is dill.

Scalloped Potato Salad

3 large Yukon Gold potatoes
1 cup mayonnaise
1/3 cup hot dog relish
3 Tbsp fresh chopped dill
2 Tbsp of grainy Dijon mustard
2 stalks of celery, chopped
1 small red onion, diced
salt & pepper to taste

1. Boil your potatoes in salted water for 20 minutes and let cool, just until they are warm enough to handle (wait 15 minutes).
2. Mix together the remaining ingredients and add your potatoes and toss well. Season with salt & pepper and toss again. Serve cold or room temperature.