Can’t Beet Dill Mustard Potato Salad

Recipe by: Alan Wald and Carolyn (CB) Bass, Featured on Tuesdays with Thomas on 6-7-22

Ingredients:

  • 1 lb. small potatoes (we used red, purple and Yukon)
  • 1 celery stalk
  • 1 small red beet
  • 1 small red onion
  • 1 tbsp prepared mustard (we used unsalted stoneground)
  • 1 tbsp prepared horseradish
  • 2 tbsp Garden Dill Mustard Seed Balsamic
  • Smoked paprika (optional)

Directions:

  1. Cook, then dice, potatoes (we roasted them).
  2. Dice celery.
  3. Cook, peel, and dice beet.
  4. Chop onion.
  5. Add mustard.
  6. Add horseradish.
  7. Add Garden Dill Mustard Seed Balsamic.
  8. Mix in bowl.
  9. Sprinkle with smoked paprika (optional).
  10. Chill, serve and enjoy!

Notes:

Add 1 tbsp of love and 1 tbsp of gratitude. Viola. Enjoy. ☺

2 thoughts on “Can’t Beet Dill Mustard Potato Salad”

  1. Thanks, A and C. Looking forward to trying this recipe as I just steam some striped red/white, orange and magenta beets and I have all of the other ingredients already at home.

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