6 large potatoes, boiled and chunked
3 TB wine vinegar
3/4 cup mayo
1 TSP ground mustard
8 pickles, chopped (I use Baby Baby Garlic)
1 cup frozen peppers and onions, thawed
McCormick Perfect Pinch Roasted Garlic & Bell Pepper plus salt to taste
3 boiled eggs, chopped
Mix potatoes with wine vinegar in baggie and leave to marinate overnight. Mix all other ingredients in large bowl the next day. Add potatoes, mix well. Chill in refrigerator for several hours to let flavors mix.
This recipe was loosely based on one I found from Alton Brown online. Thanks for the hint about marinating the potatoes overnight first!
