Potato Salad Sticks
1.5-2 pounds of baby potatoes scrubbed-leave damp
1 cup mayonnaise
¼ cup sour cream
1 Tbsp. yellow mustard
2 Tbsps. Dijon mustard
1 Tbsp. vinegar
2 tsps. sugar
Onion and or sliced green onions
Hard boiled eggs
Flat leaf parsley
Short wooden skewers
Place wet potatoes in a bowl and season liberally with salt n pepper.
Place on a large baking sheet lined with parchment paper, spread out and roast at 450 degrees or 20 minutes or until potatoes are fork tender. Remove from oven and let cool completely. Chill in fridge.
Place all ingredient in a bowl and whisk. Pour into a small bowl and chill in the refrigerator.
Serve potatoes with skewers, Dijon sauce and toppings.