Recipe: Bounty Hunter Potato Salad

By Jesse Wall
chef, Bounty Hunter

2 1/2 pounds small Yukon gold potatoes

1 cup celery, small dice

1/4 cup yellow onion, small dice

1/4 cup pickled cherry peppers, chopped

1/4 cup sweet relish

3 hard-boiled eggs, small dice

1 cup mayonnaise

1/3 cup whole-grain mustard

2 Tbsp. cider vinegar

1/2 Tbsp. kosher salt

1 Tbsp. ground black pepper

Dash Tabasco sauce

Boil potatoes until they can be pierced easily with a paring knife and let cool completely. Cut potatoes into large dice once cooled and mix with remaining ingredients. Chill in refrigerator before serving.

Napa Valley Register Copyright © 2009