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Red-Skin Potato Salad
with Cheddar

  • 2# Red Skin Potatoes
  • 4 C Cold Water
  • 3 1/2 T Salt
  • 1/4 T Ground Black Pepper
  • 1/2 C Mayonnaise
  • 1/2 C Stone Ground Mustard
  • 1 bn Scallions, thinly sliced
  • 4 oz Adams Reserve Cheddar, grated
  • 2 T Fresh Parsley, chopped
  • 4 oz Adams Reserve Cheddar, shredded

Place the potatoes in small pot and cover with 4 cups water. Add 3 t of the salt and bring to a boil over high heat. Reduce the heat to low and simmer until the potatoes are fork tender. Once the potatoes are cooked, drain them and run them under cool water for about 5 minutes. Drain the potatoes and dice them into 1" cubes. In a medium mixing bowl, add remaining ingredients (reserve 1 T of the scallions) and stir well. Add in the potatoes and gently mix until well incorporated. Transfer to a serving dish and garnish with remaining scallions.