-
Ingredients/Directions
Ingredients
2.5 lbs Lamb Weston® 5/8" IQF Red Skin Cubes (J75)
1 cup Mayonnaise
¼ cup Dijon
¼ cup Yellow mustard
¼ cup Stone ground mustard
2 tbsp Apple cider vinegar
½ cup Green onions, chopped
1 tbsp Thyme
Salt and Pepper to taste
Directions
- Cook potatoes to manufacturer’s specifications. Then cool thoroughly.
- Whisk together mayonnaise, mustard, vinegar until smooth.
- Add herbs, salt and pepper and mix again.
- Gently mix sauce with potatoes until the potatoes are well covered.
Yield
2.5 lbs
