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This week's recipe is from All-Time Favorite Recipes from Washington Cooks. Click on the cookbook to read more about it and get a sneak peek inside!
Cookbook
Mustard & Thyme Potato Salad

Submitted by: Cinde Shields from Issaquah, WA
2 baking potatoes
1 to 2 T. red wine vinegar, divided
1 c. mayonnaise
2 T. plus 2 t. Dijon mustard
1 t. fresh thyme, minced, or 1/2 t. dried thyme
pepper to taste
Garnish: 2 sprigs fresh thyme

Pierce potatoes with a fork; bake at 400 degrees for 45 minutes, or until tender. When still warm but cool enough to handle, remove and discard skins. Cut into bite-size pieces. Transfer potatoes to a medium glass bowl. While potatoes are still warm, lightly drizzle with vinegar. Fold potatoes over and lightly drizzle again. Gently fold once more; set aside. In a small bowl, combine mayonnaise, mustard, thyme and pepper. Pour over potatoes. Fold until evenly coated. Transfer to a serving bowl; garnish with thyme. Serve warm or chilled. Serves 4 to 6.

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