This was a really good base for potato salad dressing. I made not quite a double batch using about a cup of mayo and half cup of relish. Also I used more celery (about 2 stalks), some very finely grated carrot (1 big one), and spicy brown mustard instead of just the regular ol' yellow stuff. I thought it was a little bit too sweet so I added about a teaspoon of ground New Mexico chili powder and 1 finely diced Thai chili. It turned out great. Tried it served warm as the recipe suggested but I liked it better after it was refrigerated for a few hours as the flavors had more time to blend.
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This was a really good base for potato salad dressing. I made not quite a double batch using...