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. ☺