Recipe courtesy of Sandra Lee

Eggy Potato Salad

Name: Eggy Potato Salad
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 2 servings
Cuisine: american
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

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Level: Easy
Total: 40 min

Prep: 10 min
Inactive: 30 min

Yield: 2 servings

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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.