Page 28 - The Summer Table: Kitchen Tested Recipes For Grilling and More!

SUMMER

POTATO SALAD

Satisfying

SIDES 7

1. SUMMER POTATO SALAD

2. CLASSIC COMFORT TUNA CASSEROLE Ingredients Instructions

3. MEXICAN STREET CORN SALAD
• 2 lb Small Yokon Gold Potatos, scrubbed and halved 1. Place the potatoes in a large pot with enough water to cover by 2 inches.
• 1 tbsp Ambrosia® Mediterranean Sea Salt, Fine Cover and bring to a boil over high heat.
• 1 tbsp Esprit de Paris® Smooth Dijon Mustard 2. Once boiling, uncover, add the salt, and reduce the heat to medium. Simmer
• 3 tbsp Ambrosia® Pickle Juice, divided for 10-15 minutes, until the potatoes are tender. Drain.
• 1 cup Mayonaise 3. Add the potatoes to a large bowl. Combine 2 tablespoons of pickle juice
• 1 ½ tsp Ambrosia® Mediterranean Sea Salt, Fine with the mustard and pour it over the still-warm potatoes. Toss to coat.
• 1 tsp Pepper Refrigerate for at least 30 minutes or up to an hour.
• /3 cup Ambrosia® Sliced Dill Pickles, chopped
1
• ¼ cup Red Onion, chopped 4. In a medium bowl, combine the mayonnaise, remaining tablespoon of pickle
juice, salt, and pepper and stir until smooth.
• /3 cup Green Onion, chopped
1
5. Add the pickles, red onion and green onions to the bowl with the potatoes.
Pour the sauce over and toss to coat. Enjoy!