Photo: Eggy Potato Salad Recipe
Ingredients
- 1/3 cup sliced green onions
- 1/4 cup celery, finely chopped
- 1/4 cup mayonnaise
- 2 teaspoons prepared yellow mustard
- 1 teaspoon sweet pickle relish
- 2 hard-boiled eggs (from refrigerated or deli section), chopped
- 1 (14 1/2-ounce) can sliced new potatoes, rinsed and drained
- Salt and pepper
Directions
Stir green onions, celery, mayonnaise, mustard, and relish in a medium bowl to blend. Stir in eggs. Fold in potatoes. Cover tightly and refrigerate salad 30 minutes or up to 1 day. Season, to taste, with salt and pepper before serving.
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By Foodlover 12
on July 23, 2012
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by the way of my taste its a very easy dish and very good but lees mustard would make this dish better very easy to make !
By ANGELASTEINER
PALM HARBOR, 48
on June 04, 2010
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LESS MUSTARD IS THE KEY
By sarah.jo.seymor...
Fort Greely, AK
on May 18, 2009
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I make this recipe for dish-to-passes and cookouts. However, I have changed some of the ingredients, which improves the taste quite a bit:
I used diced potatoes instead of sliced. I do not put celery in it (although, Im sure its great with it in. I only use 1 egg, and I add some dill weed. The DILL WEED makes a great improvement!! Use a little less mustard, and you should be good to go!!
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