Georgia Potato Salad

Georgia Potato Salad

potato salad recipe

2 pounds boiling potatoes, peeled
1/2 cup white wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup thinly sliced red onion
2 medium-sized cucumbers, peeled, seeded, sliced
1/2 to 3/4 cup Georgia On My Mind mustard sauce
1/2 cup mayonnaise
10 hard cooked eggs, peeled and quartered
1/2 cup chopped Italian parsley

  1. Drop the potatoes as you peel them into a pot of cold, salted water. Bring to a boil and cook until tender but still firm.
  2. When done, drain the potatoes and roughly slice them. Sprinkle the still-hot potatoes with vinegar, olive oil, salt and pepper.
  3. Add onions, cucumbers, Georgia On My Mind, and mayonnaise; toss gently to combine.
  4. Add quartered eggs and parsley; toss again.
  5. Cool to room temperature, cover and refrigerate overnight.
  6. Before serving, toss again, add seasoning to taste as needed, and add more mayonnaise if needed.

Recipe from Swineheart’s Signature Sauces