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6 large Russet potatoes, peeled and cubed 12 red potatoes, peeled and cubed 2 tsp. yellow mustard 2 Tbsp. sweet pickle relish 1 Tbsp. Wickles relish (optional) 1 to 2 Tbsp. classic olive muffaletta mix 4 Tbsp. mayonnaise (but this is based on what it looks like when mixed) 3 hard-cooked boiled eggs salt to taste pepper to taste paprika (optional) Peel and cube potatoes; boil separately in salted water (but at the same time) until ready. While potatoes are cooking, mix the following ingredients in a large mixing bowl: mustard, sweet relish, Wickles relish and muffaletta mix. Once the potatoes are ready, drain and dump the potatoes on top of the mixture into the bowl while hot. Since the potatoes are hot, they will immediately soak in the mixture. Gently coat the potatoes with the mixture; you are almost tossing it like a salad. You will notice that the Russet potatoes start to break down, but the red potatoes stay cubed. Add mayonnaise until it starts to look like potato salad. Add diced eggs and mix. Add salt and pepper to taste. You can also add paprika, if you would like. Yields 12 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |