Garlic Mustard Aioli Potato Salad

• 1/2 cups Garlic Aioli Mustard
• 1/3 cups Mayonnaise
• 1 Tablespoon Half-and-half
• 1 Tablespoon Pickle Juice (from The Bottle Of Gherkins)
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 teaspoon Cayenne Pepper
• 1 teaspoon Sugar
• 3 cups Baby Potatoes, Halved And Cooked
• 3 whole Hard Boiled Eggs, Cooled
• 1/2 whole Medium Vidalia Onion, Sliced
• 4 whole Green Onions, Sliced
• 8 whole Gherkins, Sliced

1. In a large bowl, whisk together garlic mustard aioli, mayo, half-and-half, pickle juice, salt, pepper, cayenne and sugar.
2. Add cooked potatoes to the same bowl, then crumble in eggs, and add onions and pickles. Stir everything together well, coating potatoes well with the mustard/mayo mixture.
3. Taste and make any flavor adjustments needed and then refrigerate at least 6 hours.

garlic, mayonnaise, pickle juice, salt, pepper, cayenne pepper, sugar, potatoes, eggs, vidalia onion, green onions

Taken from tastykitchen.com/recipes/sidedishes/garlic-mustard-aioli-potato-salad/ (may not work)