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CREAMY & TANGY POTATO SALAD
2 lbs. small red or Yukon gold potatoes, cut into cubes
1 cup mayonnaise
2 tbsp. FRENCH'S® Classic Yellow® Mustard
1 cup chopped celery
1/2 cup minced green onion
2 hard-cooked eggs, peeled and chopped
1 tsp. sugar
1 1/2 tsp. salt
1/4 tsp. ground black pepper
COOK potatoes in boiling water to cover about 10 min. until tender. Rinse with cold water and drain. Place in large bowl.
STIR in mayonnaise, mustard, celery, onion, eggs, sugar, salt and pepper; mix well.
CHILL 1 hour before serving. Stir.