Jalapeño mustard adds a delicious kick to a classic side dish!
Recipe courtesy of Sarah Jane's
5 lb. Russett potatoes
5 bunches green onions (chopped)
1 jar dill pickles (halves)
1 cup mayonnaise
1 Tb. garlic salt
Cook potatoes. Cool, peel, then cut into cubes.
Chop onions and pickles, add to potatoes. Pour pickle juice through a strainer and set aside.
Put contents of strainer in blender. Add 1/3 C. of the pickle juice to blender and puree for 30 seconds, add to potatoes, and stir.
Stir in mayonnaise and jalapeño mustard. Add garlic salt and stir. Chill salad overnight, then taste.
NOTES: May add 1-2 more tsp of garlic salt as needed.
Best to make salad 2-3 days in advance, so flavors have time to marry.