If you haven’t done it yet make sure you enter the giveaway for this cookbook. –>Gooseberry Patch Cookbook Giveaway<--

Recipe from Gooseberry Patch 101 Soups, Salads & Sandwiches.
Ingredients
2 baking potatoes
1-2 tbsp red wine vinegar, divided
1 cup mayonnaise
2 tbsp plus 2 tsp Dijon mustard
1 tsp fresh thyme, minced or 1/2 tsp dried thyme
pepper to taste
Garnish: 2 sprigs fresh thyme
Directions
Pierce potatoes with a fork; bake at 400 F for 45 minutes, or until tender. When still warm but cool enough to handle, remove and discard skins. Cut into bite-size pieces. Transfer potatoes to a medium glass bowl. While potatoes are still warm, lightly drizzle with vinegar. Fold potatoes over and lightly drizzle again. Gently fold once more; set aside. In a small bowl, combine mayonnaise, mustard, thyme and pepper. Pour over potatoes. fold until evenly coated. Transfer to a serving bowl; garnish with thyme. Serve warm or chilled. Serves 4 to 6.

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