Boat Recipe: Mustard Potato Salad Recipe

Ingredients 

• 3 pounds russet, Yukon Gold or Idaho potatoes, peeled and cut into 1-inch cubes
• Kosher salt and black pepper
• 1 cup mayonnaise, preferably homemade, Japanese Kewpie or Dukes Mayonnaise 
• 1/2 cup finely chopped dill pickles (my mom swears by hamburger slices!) 
• ¼ cup finely chopped sweet pickles
• ¼ cup finely minced yellow onion
• 1 teaspoon finely minced garlic 
• 1 tablespoon yellow mustard
• 1 tablespoon Dijon mustard
• 1 teaspoon mustard powder
• 1 tablespoon fresh lemon juice 

Instructions

• Step 1: Set the potatoes in a large pot; add salt and cover with water,  cook on high heat about 15 to 20 minutes until cooked. Drain potatoes, and set aside to cool.
• Step 2: Make the dressing: In a large bowl, add mayonnaise, mustards, mustard powder, garlic, salt and pepper and lemon juice, whisk to combine. 
• Step 3: Add the chopped onions, dill and sweet pickles, potatoes to the dressing; stir gently to combine. Chop the potatoes into cubes. Add the potatoes to the mixture and stir to evenly mix everything together. Taste and season with salt and black pepper as needed. 
• Step 4: Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.

Boat Recipe: Bourbon Brown Sugar Baked Beans 

Ingredients

Instructions

• In a large bowl, mix the beans and remaining ingredients. Mix well. 
• Pour the beans into a greased ovenproof pan.  Top with bacon, and  bake until beans are bubbly and sauce is very thick, about 2 hours. 
• Let stand to thicken slightly and serve. 

Note: This recipe, like most should be a guideline with a lot of room for variations.  I very rarely ever measure anything, just eyeing the approximate amount and if I have less of one sweet, savory or tangy thing,  I just use more of another. I vary the types of mustard depending no what I have. You can use French’s, Coleman’s Sharp or Dijon or Country Style Mustard. I’ve had to use sweet pickle relish, or finely mince dill pickles in a pinch because it’s all we had.  You really cannot mess this recipe up. When I’m in a fancy mood, I do a basket weave with the bacon, otherwise just lay it across the top. It forms a beautiful crunchy sweet and savory “crust”everyone loves. Beans are best when cooked low and slow, so I often cook 1 hour at 325 degrees then turn down oven to 275 degrees and let cook through several hours while I prepare rest of the food.