We are so excited for BBQ season; it is such a great time to get together with friends and family! One of my favorite dishes at any summer party, picnic, or BBQ is potato salad. I can never get enough and there are so many ways to make it different. From using different potatoes to using a vinegar for the dressing; potato salad can come in so many flavors! I really love adding O’Hara’s sweetwater draw honey dill mustard, but definitely try their other AMAZING honey mustards too!
3 stalks of celery
½ cup Mayonnaise
3 Tbsp. O’Hara’s Honey Mustard
½ Tbsp. of honey
1 Tbsp. Celery Salt
A dash of curry powder
Dice the potatoes and put them in a pot of water, boil them for about 22 minutes or until soft. Also, boil the 3 eggs for 20 minutes. While they are cooking, dice the celery and shred the carrot into a bowl. Once the potatoes are done, drain the potatoes and put them in the fridge to cool. With the eggs; remove the shell, dice them up, and put them in the fridge to chill for about 5 minutes. Take a bowl and mix together the mayonnaise, honey mustard, honey, and celery salt. Pull out the potatoes and eggs out of the refrigerator. Mix thoroughly together the potatoes, eggs, celery, carrot, and the dressing. This is perfect to serve right away or can sit over night to let all flavors combine.
- Try putting 1/2 cup of chopped purple onion
- Put 1/2 cup of large diced red bell peppers for added color
- If you like a little kick to your potato salad add a splash of cayenne pepper
Have you come to The Honey Cottage and looked at a product and thought “what in the world do I do with this”? This is my favorite question that customers ask because I end up making the most amazing suggestions that make their mouth water! I am so in love with food it is not even funny. If you have ever seen the movie Ratatouille; I am compared to the mouse. I love combining different ingredients to make new flavors that excite the mouth! One of my favorite recipes is macaroni salad because you can add anything and change the flavor every time. One of my favorite products that we get questions about is O’Hara’s Honey Mustard out of Durango Colorado! It is a wonderful local product that is super versatile and works well in this recipe.
2 cups of uncooked Macaroni
½ cup diced green pepper
¼ cup of diced red pepper
2 stalks of celery
1 tsp of celery salt
2 Tbsp O’Hara’s Honey mustard; I like using the honey dill
2 Tbsp of relish
¼ cup of mayonnaise
Salt and Pepper to taste
Cook the 2 cups of macaroni to the consistency that you like. Rinse well and put aside to cool. Dice up the green pepper, red pepper, and celery. Next, in a separate bowl, place celery salt, O’Hara’s Honey mustard, relish, and mayonnaise and mix together. Put the dressing and vegetables on top of the macaroni and mix together until thoroughly blended. Last, put it in the fridge for about an hour or overnight and then salt and pepper to taste and make any adjustments necessary. Serve with hot dogs, burgers, or sandwiches! This makes 6-8 servings depending on portion size. ENJOY!
You can use orange or yellow peppers instead of red; I really love the color the red one adds. You can also add diced hard boiled eggs to this dish too. The relish in this recipe makes a big difference; I prefer my macaroni to be sweet. I made a mistake and used dill relish. I was able to correct this mistake by using 2 tsp. of honey mixed right in. Thankfully it worked and made it sweet! BUT if you are not a fan of your macaroni salad being sweet the dill relish is a great compliment to the recipe! It is all up to your taste buds!
From our bee hive to yours,