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Ingredients
2# new potatoes cut in ½ in. cubes
2 cloves garlic garlic minced
2 TB small diced onion
2 TB small diced celery
2 TB grated carrot
3 TB olive oil
6- Pepper Salt to taste
4 TB Mayonase
2 tsp whole grain mustard
Procedure
Cut potatoes into water. Mix the garlic and olive oil together let sit and drain the garlic from the oil. Drain potatoes and toss with the oil. Season potatoes with salt and 6-Pepper to taste.
Roast in a 325-degree F. convection oven for 20- 25 minutes. Or wrap in foil and grill over medium heat. (Until a knife easily penetrates the potato)
When cool. Add a little very small diced, onion, celery and grated carrot. Season the potatoes with pommery mustard salt and pepper to taste and mayo to bind. Serve cold.
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