Gardeners are digging potatoes right now, so we have added a delicious recipe for those new potatoes. Enjoy!!
New Potato-Cabbage Salad
12 ounces round red potatoes, cut into 1/2 inch-thick wedges
3 tablespoons light mayonnaise
2 tablespoons German Style Mustard
3 tablespoons cider vinegar
3 cups shredded green cabbage
1 cup shredded carrots
1 stalk celery, thinly sliced
1/2 cut thinly sliced green onions
2 slices bacon, cooked and chopped
In a covered large saucepan, cook potato wedges in enough boiling water to cover for 10 to 12 minutes or until tender. Drain well, set aside to cool.
Meanwhile, in a large bowl, whisk together mayonnaise and mustard. Gradually add vinegar, whisking until smooth. Add cool potatoes, cabbage, carrots, celery and green onions. Toss to coat. Cover and chill in the refrigerator for 2 to 24 hours before serving. Toss before serving. Sprinkle with bacon.