Potato Salad with Spicy Mayonnaise
|Chicken stock||8 Cup (128 tbs) (2 Liters)|
|Pontiac potatoes||2 Pound (1 Kilogram)|
|Fresh mint sprigs||60 Milliliter (1/4 Cup)|
|Mayonnaise||250 Milliliter (1 Cup)|
|Sour cream||125 Milliliter (1/2 Cup)|
|Freshly ground black pepper||To Taste|
|Dry mustard||2 1⁄2 Milliliter (1/2 Teaspoon)|
1 In a large saucepan, bring stock to a boil.
2 Add potatoes and mint.
3 Cook for 15 minutes or until just tender.
4 Drain and let cool.
5 Cut the potatoes into 1/2 inch (1 cm) cubes.
6 In a bowl, combine all the mayonnaise ingredients.
7 Blend well.
8 In a salad bowl, place cooked, cubed potatoes.
9 Add the dressing and stir.
10 Cover and refrigerate before serving.
11 Serve chilled in individual serving dishes.