Eggy Potato Salad (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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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:
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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