Potato Salad

For those readers who were in the winter CSA, do you remember that wonderful Brussels Sprout Relish we got to try? Here's a recipe using it and it is so refreshing!

Red-Skin Potato Salad

•  6 medium red-skin potatoes, washed
• 1 cup olive oil mayonnaise
• 1 Tbsp mustard
• 1 Tbsp rice wine vinegar
• 1/3 cup brussels sprout relish*
• Salt and pepper to taste
• 3 hard-boiled eggs*, peeled and diced

Wash potatoes, dice to bite-sized pieces. Place in large Dutch oven andcover with water. Heat to boiling; cook 8-10 minutes to taste.

In a large bowl, combine mayonnaise, mustard, vinegar, relish, salt and pepper. Add cooked potatoes and hard-boiled eggs; mix well. Place in refrigerator for at least 2 hours before serving.

*CSA ingredients

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