Baked Potato Salad
Main/Side Dishes
Ingredients
| Ingredient | Amount |
|---|---|
| 4 - 5 / | Griffin potatoes |
| 2 / | fresh corn cobs |
| 1 cup / | fresh or forzen green peas |
| 1/2 cup / | mayonnaise |
| 2 tablespoons / | prepared mustard |
| 1 / | celery stalk |
| 1/2 teaspoon / | salt |
| 1/2 teaspoon / | fresh cracked black pepper |
| 1/4 cup / | fresh parsley, chopped |
Directions
Roast the potatoes on grill or barbeque until done, then roast for several minutes longer (to get a slightly charred taste). At the same time, roast corn on grill or barbeque until slight char marks show. Set potatoes and corn aside to cool. When cool, chop potatoes into 1/4 inch cubes, leaving skins on (or mash with a masher or fork, depending on preference). Remove corn from cobs. Chop celery into small dice (about 1/8 inch). Add all to large bowl. Mix mayonnaise and prepared mustard together, then toss with potato mixture to coat. Add green peas and salt and pepper, more to taste. Refrigerate until cool (about 1 - 2 hours). Garnish with parsley.This potato recipe is brought to you courtesy of .
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