Eggy Potato Salad

By á-174942

Ingredients

• 1/3 cup sliced green onions
• 1/4 cup finely-chopped celery
• 1/4 cup mayonnaise
• 2 teaspoons prepared yellow mustard
• 1 teaspoon sweet pickle relish
• 2 hard-boiled eggs chopped
• 1 can sliced new potatoes - (14 1/2 oz) rinsed, drained
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 2

Preparation

Step 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.

This recipe yields 2 servings.