POPPY SEED POTATO SALAD

yields 6 PEOPLE, OR A BIG-ASS BOWL AT A PICNIC

ingredients

• 1 TBL Dijon mustard* 1 TBL Dijon mustarde* 1 TBL Dijon mustard* 1 TBL Dijon mustard

• 1 pinch salt* 1 pinch saltribs celery

• 2 medium carrots, shredded (about 1 cup)* 2 medium carrots, shredded (about 1 cup) * 2 medium carrots, shredded (about 1 cup)

• 1/4 tsp salt

Black pepper

instructions

0 chop celery 1 Make the dressing: In a blender or food processor, combine the oil, vinegars, shallot, and mustard and run until that onion is invisible. No blender? Just chop that up extra tiny. Stir in the poppy seeds and set aside. 2 Make the salad: Chop the potatoes into big, bite-size pieces. If they’re really tiny you can just leave them whole. Boil some water in a large pot, add a pinch of salt, and the potatoes. Boil them until you can easily stab a fork through one, like 15 to 25 minutes depending on the size of your potatoes. If you cook them too long they’ll start falling apart and your salad will be a damn mess. Set a timer. 3 When the potatoes are tender, drain them and throw them in a large bowl. Add the celery, carrots, and green onions, then pour the dressing all over. Add the salt and some pepper and mix that mother er up so everything is cooked. Let the salad sit in the fridge for at least 30 minutes so that the potatoes can soak in all the flavor. If it looks dry after that, then add a little more vinegar and olive oil to get it going. Serve right away or make this the night before the party. Nobody will know and we won’t snitch.

modifications

The poppy seeds in this dish make it extra dope, but if you can’t find them or don’t wanna spend the extra cash, just leave them out. It’ll still be legit.

• recipe