Squash Blossom Red Potato Salad Dressing

2 cups organic mustard seeds, freshly ground with mortar and pestle (or use spice grinder)

1 cup organic saffron threads, freshly ground

2 cups white wine, chardonnay (Louis Jadot unoaked chardonnay), cook in uncovered sauce pan 20 minutes, on medium heat, to cook alcohol off, then cool for 10 minutes

8 - 12 cups of organic, reduced-fat mayonnaise with olive oil

3 - 5 cups of skim, pasteurized, organic skim milk (to make the mayo less thick)

3 cups of garlic pickles, finely-minced

2 cups of pickle juice, from the garlic pickles

1/2 tsp of finely-ground sea salt per cup of mayonnaise

1 - 2 tsp of coarsely ground, organic, blk pepper per cup of mayonnaise

1 - 3 cups of dried, organic lemon thyme leaves, strip the leaves from the stems, use only dried leaves

1 cup of boiled, organic egg yolks per 4 cups of mayonnaise

Directions:

Whisk all ingredients together and use as a potato salad dressing.  In the potato salad, consider using lightly steamed, fresh, organic squash blossoms (the 3-inch sized ones, each stuffed with organic mascarpone cheese, lightly blended with organic pesto sauce, prior to steaming) and organic, red-skinned new/baby-sized potatoes, with the skin on, as it adds color and visual appeal.

Boil the potatoes in organic, skim, pasteurized buttermilk, then drain them before mixing it with the dressing. Boil potatoes with 1 tsp of salt per 4 cups of potatoes also. Add potatoes and salt after buttermilk comes to a full boil for 2 minutes.