Eggy Potato Salad

  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Inactive: 30 min
  • Yield: 2 servings
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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


  1. 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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