French's Mustard and she has since passed away. When ever I make potato salad I always make this recipe because it puts the biggest smile on my husband's face. His comment is; "just like my mom used to make". I am happy to see his big smile, it makes me smile too.
Ingredients:
1/2 tsp FRENCH'S® Classic Yellow® Mustard
Directions:
Peel 3 lbs. of redskin potatoes. Cut in roughly 1" to 1-1/2 inch pieces. Boil the potatoes until tender when pierced with a fork. Drain and rinse with cold water and set aside. Boil 3 eggs until hard boiled. Meanwhile, chop a medium size red onion, 3 or 4 stalks of celery and 1/2 of a green pepper. Slice the eggs and put aside 5 of the middle slices to use for the topping. In a large bowl, put 1/2 to 3/4 cups lo fat Hellmann's Mayonnaise, 1/2 tsp. of French's Mustard, 1/2 tsp of salt and 1/4 tsp of pepper and the remainder of the boiled eggs. Mix all ingredients carefully so as to not disintegrate the potato pieces. Top with the 5 slices of the eggs and sprinkle with parsley flakes and a bit of paprika. Refrigerate until ready to eat.
Do not over cook the potatoes.
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