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Go Blue Potato Salad
Purple (blue fleshed) potatoes, partnered with the maize color of Yukon Gold Potatoes and prepared mustard makes this colorful potato salad a MUST for University of Michigan tailgaters!
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- ½ lb. Blue Potatoes
- ½ lb. Yukon Gold Potatoes
- ¼ cup Celery, Chopped
- ½ cup Sweet Onion, Chopped
- ½ cup Mayonnaise
- 3 Tbsp. Prepared Mustard
- To Taste Salt & Pepper
- Cook potatoes whole until done, chill, then cut in halves or quarters depending on size. (Pieces should be approximately ½” to ¾” in size.
- Combine all ingredients and season to taste.
Nino Salvaggio http://www.ninosalvaggio.com/