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Summer is nearly here and I couldn’t be more excited because that means we’ll be grilling a whole lot more now! Nothing is better than the smell of sizzling meat on the grill at about 6pm in the evening along with balmy summer weather in the air. However my all-time favorite part of grilling is that the cooking mess remains outside, leaving me less to clean in the kitchen when dinner is over.
Even though I try to keep my cooking mess to a minimum, I still usually like to make one or two sides to go with our grilled main course. Potato salad is one of the first things that comes to mind when you put the words “summer” and “bbq” together – so what better to share than an incredible potato salad that will have your guests begging you for the recipe!
When I was putting some ketchup in my cart at Walmart last week, I noticed the mustard that was nearby and decided to pick up a new bottle. I love mustard, but one of my pet peeves about it is the juice that comes out of the bottle before the actual mustard squeezes out, especially if I’m squeezing it directly on a piece of bread. Don’t you hate that? The New Heinz® Yellow Mustard bottle is designed to help stop some of that with it’s squeeze bottle design. Also, the fact that its a well known, well respected brand that has been around for more than 150 years with a unique flavor that’s second to none. I love the bold flavors of the spices and vinegar that create the perfect tang, which is why I like using Heinz as an ingredient in my recipes! I also decided to pick up a small bottle of Heinz® Sweet Pickled Relish to help add some dimension to my potato salad recipe. You don’t have to go exclusively to Walmart either – you can find The New Heinz® Yellow Mustard at most grocery stores as well.
First I peel and chop 5 large potatoes and start boiling them until they are tender.
Unless you already have hard boiled eggs in the fridge, I start with hard boiling 3 eggs. Place the 3 eggs in a saucepan and fill with cool water, then bring it to a boil on the stove top. Once its boiling, remove it from the heat and let it sit for 12 minutes. I let mine sit and cool for abit so they are easier to handle when peeling them. While the eggs are sitting in the boiling water, I chop 2 stalks of celery and 1/2 an onion and add it to the bowl.
Add in 2 tablespoons of Heinz Sweet Pickled Relish, 1/2 cup of salad dressing or mayo, 3 tablespoons of Heinz Yellow Mustard, 3 chopped eggs and 1 tablespoon of sugar. Mix well. Sprinkle with a little paprika and chill before serving!
Dinner tonight is made simple… Grilled hot dogs, cheeseburgers, refreshing iced tea and creamy potato salad.
What can you do with mustard? I’d love to hear more about it!