A SNickelFritz Oktoberfest Salad Combo

We are thrilled to have locally-made SNickelFritz Mustard on our store shelf for the Oktoberfest season (or until they are all gone). Here are two make-ahead sides that can be a delicious part of your Thanksgiving or Oktoberfest table.

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SNickelFritz Potato Salad

• 2 large yellow fleshed potatoes
• 2 to 3 hard boiled eggs
• 1/4 cup finely chopped sweet onion
• 2 tbsp finely chopped celery
• 4 tbsp mayonnaise
• 2 tbsp white vinegar
• 2 tbsp granulated sugar
• 2 tbsp SNickelFritz Oktoberfest Mustard or Jalapeno Oktoberfest Mustard
• Salt and pepper to taste
• Paprika and freshly ground black pepper to taste

Method...

1. Boil potatoes with skins on until just fork tender (about 20 to 30 minutes). Allow potatoes to cool, then peel. If the potatoes are boiled too soft, the salad will have a mushier texture. Allow potatoes to cool, then peel and cut into bite-sized chunks.
2. Chop the onion and celery; set aside. Dice the hard-boiled eggs into chunks; set aside.
3. In the bottom of a large bowl, combine mayonnaise, vinegar, sugar and SNickelFritz mustard of choice. Season to taste with salt and pepper.
4. Gently fold the potatoes into the dressing until evenly coated. Add the eggs and carefully mix again, taking care to keep the egg pieces intact. Chill until ready to serve.
5. Transfer to a serving bowl or platter, and garnish with paprika and freshly ground black pepper.

SNickelFritz Buttertart Mustard Coleslaw

• 1/4 cup favourite mayonnaise
• 2 tbsp SNickelFritz Buttertard Mustard
• Salt and freshly ground black pepper to taste
• 4 cups favourite coleslaw mix or shredded cabbage

Method...

1. In a medium bowl, combine mayonnaise and mustard; stir to mix well. Season to taste with salt and pepper.
2. Add coleslaw mix and stir until evenly coated with dressing. Chill 2 to 3 hours to allow flavours to blend together.

Serves 6 to 8