INGREDIENTS
- 1 cup Marzetti® Dijon Honey Mustard Dressing
- 1 cup Marzetti® Sour Cream
- 1 tbsp Wine vinegar
- 2 tbsp Sugar
- 1 tbsp Ground mustard
- 6 potatoes, peeled and diced
- 1 tsp Salt
- 4 Hard boiled eggs, chopped
- 1 cup Pretzels, chopped
- Garnish with paprika
In a large bowl, mix vinegar, sugar and ground mustard. Add Marzetti® Dijon Honey Mustard Dressing and Marzetti® Sour Cream. Mix well and then place in refrigerator.
Rinse and drain diced potatoes under cold water. Place potatoes in a stock pot. Cover with cold water two inches above top of potatoes. Add salt and bring to a boil for 8 minutes. Check softness of potatoes. Drain cooked potatoes in a colander.
Fill pot with cold water, return potatoes to pot and let soak for 10 minutes. Drain. Add dressing mixture to cooked potatoes and hard boiled eggs. Stir in chopped pretzels. Transfer to serving bowl and sprinkle with paprika to garnish.
