3 cooked russet potatoes, peeled and diced
2 Tb mustard (Dijon or yellow, your preference)
1/4 cup apple cider vinegar
1/4 cup mayonnaise
1 carrot, shredded
1/2 zucchini, shredded
1/2 small onion*, diced
salt and black pepper to taste
1 -2 tsp canola oil
Combine mustard, vinegar, mayonnaise, carrot, zucchini, onion, salt, and pepper. Set aside.
In a shallow frying pan, heat oil and add potatoes over medium heat. When they are warmed slightly, add combined ingredients and let simmer until heated through.
Serve warm. Keep leftovers in the refrigerator for 3-4 days.
*thanks Charley, I didn't use this, my kids don't like onions, but it certainly could be used and would fit in fine
2 Tb mustard (Dijon or yellow, your preference)
1/4 cup apple cider vinegar
1/4 cup mayonnaise
1 carrot, shredded
1/2 zucchini, shredded
1/2 small onion*, diced
salt and black pepper to taste
1 -2 tsp canola oil
Combine mustard, vinegar, mayonnaise, carrot, zucchini, onion, salt, and pepper. Set aside.
In a shallow frying pan, heat oil and add potatoes over medium heat. When they are warmed slightly, add combined ingredients and let simmer until heated through.
Serve warm. Keep leftovers in the refrigerator for 3-4 days.
*thanks Charley, I didn't use this, my kids don't like onions, but it certainly could be used and would fit in fine