RECIPES
14
Ginnys.com 800-544-1590
Dijon Potato Salad
1 cup mayonnaise
6 hard-boiled eggs, sliced
¼ cup apple cider vinegar
2 stalks celery, chopped
⅛ cup Dijon mustard
3 Tbsp. onion, minced
⅛ cup prepared yellow mustard
6 green onions, sliced
salt & pepper
10 jalapeno rings, minced
6 large potatoes, steamed and sliced
1. See page 6 for egg-boiling instructions and see page 7 for steaming
potatoes.
2. In a large bowl, whisk together the mayo, vinegar and mustards until
smooth. Salt & pepper to taste.
3. Stir in the potatoes, eggs, celery, onions and jalapenos until well coated.
Refrigerate for at least 1 hour before serving.
Serves 6–8
Steamed Zucchini and Summer Squash
1 zucchini squash
½ sweet onion
1 summer squash
salt & pepper, to taste
1. Slice zucchini and summer squash into ½" slices.
2. Thinly slice the onion.
3. Toss all together with salt and pepper.
4. Steam for 10–15 minutes or until just tender.
Serves 2
