Dress warm potatoes in mayo and Hooked® so they drink it all in, then chill it down cold
Ingredients
Ingredients
- For the Potatoes:
- 5 medium potatoes, peeled and diced
- 3/4 cup mayonnaise
- 2 Tablespoons mustard
- 2 Tablespoons Casa M Spice Co® Hooked®
- 1 Tablespoon sugar
- 1 green onion, sliced
- 2 celery stalks, diced
- 2 Tablespoons cider vinegar
- 2 Tablespoons dill pickles, diced fine
- Season to taste with Ace Kickstart®
Method
-
01
Peel and dice 5 medium potatoes
8 minCut your potatoes into roughly ¾-inch cubes — you want them uniform so they cook evenly and won't turn to mush when you toss them warm with the dressing.
-
02
Boil potatoes until just tender
15 minTest with fork for doneness
-
03
Cool potatoes in cold water then drain
5 minStops carryover cooking
-
04
Dice celery, pickles, slice green onion
5 minKeep your cuts consistent and fine — especially those pickles — so every forkful has flavor distributed evenly, and nothing gets lost in the mix.
-
05
Mix potatoes with all ingredients in bowl
4 minPotato starch will thicken sauce
-
06
Chill in refrigerator until cold
60 minCan be made up to 24 hours ahead
From Mike's Notebook
Ice bath after boiling stops carryover cooking so potatoes stay firm, not mealy.
Toss warm potatoes with dressing so starch soaks up flavor instead of mayo sitting on top.
Hooked® brings the heat — start with less if your crowd prefers mild potato salad.