Chef Joey's Summer Potato Salad

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 cup mayonnaise (i used grapeseed vegenaise)
• 3 lbs yellow potatoes
• 3 dill pickles (cut up fine, i used lemon cucumber pickels i made last year)
• 2 tablespoons dill weed (dried)
• 1 scallion (chopped small)
• 1 teaspoon roasted red pepper (i used the ones in the jar and chopped fine)
• 1/2 teaspoon cumin
• 2 teaspoons garlic powder
• 1/8 teaspoon mustard powder
• 2 teaspoons yellow mustard (i used stone ground)
• salt and pepper

Recipe

• 1 cut the potatoes so that all the pieces are the same size. put them a 6 quart pot and cover with filtered water. boil until they are tender. cool completely. don't add the mayo mixture while this is hot, it will not work out well.
• 2 in the meantime, put your mayo in a bowl and add the chopped pickle, dill weed, scallion, red pepper, cumin, garlic powder, mustard and mustard powder to the mayo.
• 3 i used the grapeseed vegenaise because i like grapseed oil, its very good for you.
• 4 put the potatoes into a big bowl and gently toss with the mayo mixture.
• 5 taste it, you should always taste your food before serving. sprinkle with salt and pepper to taste. taste again to adjust seasonings.
• 6 refrigerate for a few hours to let the flavours combine.
• 7 bon appetit!