Potato Salad with Peas

This was a HUGE hit for fourth of July.  People really liked the how tangy is was compared to other potato salads that have a lot of mayonnaise.

Ingredients

2.5 lbs Red potatoes
2 stalks of celery
4 green onions
8 ounces of sour cream
2 tbs mayonnaise
1.5 cups frozen, thawed peas
1 tbs stone ground mustard
S&P

How to make Potato Salad with Peas

Boil the potatoes with the skin on until al dente.  Set aside and let cool for a bit.

Then, cute the potatoes into bite-size pieces and mix with the other ingredients, also chopped into bit-size pieces.  Chill in the fridge for at least and hour to let the flavors come together.

Serve and enjoy!

Deviled Eggs

Mmm, classic deviled eggs!  The beau has finally accepted mayonnaise into his life, so I get to make more food!  I had never actually made these before, so I decided it was time to add them to my repertoire.

Ingredients

10 hard boiled eggs
1/2 cup mayonnaise
1/2 tbs stone ground mustard
1 tbs fresh chopped chives, plus more for garnish
Paprika or chile powder
S&P

How to make Deviled Eggs

To boil the eggs:
Put eggs in a large pot with enough water to cover them.  Bring to a boil, and then remove from heat.  Cover and let sit for 13 minutes.  Then, shock eggs in ice water and let cool.

Peel and cut all the eggs in half.  Remove the yolk and mash with the mayonnaise, mustard, salt, pepper, and chives.

Pipe yolk back into eggs and top with paprika and extra chives.  Enjoy!

Mustard Hummus with Cream Cheese

 

Ingredients

1 14 oz can of chickpeas, drained and rinsed
juice of 1/2 lemon
1 tbs tahini
2-3 cloves garlic
about 3 tbs vegetable stock/water/juice from chickpeas
1/2 tbs olive oil
8 oz reduced fat cream cheese
1/2 tsp salt
1 tbs stone ground mustard
1 tsp white wine vinegar

How to make Mustard Hummus with Cream Cheese

If you like stone ground mustard, you will love this creamy and spicy hummus.

It might seem like a lot of cream cheese, but it is needed to balance the strong flavor of the mustard.

In a tall container, combine all ingredients and puree with an immersion blender. Be sure to puree for a few minutes to ensure maximum creaminess.

Top with a drizzle of olive oil and serve with hard pretzels.