Creole Mustard Potato Salad

Ingredients:

2 lb red potatoes, cut into small bite sized pieces

2 T Aceto di Vino Red Wine Vinegar

4 hard boiled eggs, coarsely chopped

¾ c finely diced red onion

2 stalks celery, diced

½ c chopped dill pickles

¼-1/2 t Sale di Cervia Sea Salt, plus more for cooking water

Freshly ground Tellicherry Black Peppercorns

Dressing: ¼ c mayo 5 T Greek style plain yogurt or sour cream

5 T Creole Mustard

Instructions

1. Place the potatoes in a pot of salted water on the stovetop and bring to a boil.

2. Reduce the heat to a simmer and cook potatoes until fork tender.

3. Remove the potatoes from the stove, strain, and place in a large bowl.

4. Toss with Aceto di Vino Vinegar, Cervia Salt & Tellicherry Pepper and set aside to cool.

5. Mix together the Creole Mustard, mayo and yogurt or sour cream in a separate bowl. 6. Once the potatoes have cooled, add the remaining ingredients.

7. Stir in the dressing and season with additional Cervia Salt & Tellicherry Pepper to taste.