Recipes
Great recipes and tips for the whole family
Creamy & Tangy Potato Salad
Ingredients:
| 2 lb | small red or Yukon gold potatoes, cut into cubes | 1 kg |
| 1 cup | mayonnaise | 250 mL |
| 2 tbsp | FRENCH'S® Classic Yellow® Mustard | 30 mL |
| 1 cup | chopped celery | 250 mL |
| 1/2 cup | finely chopped green onion | 125 mL |
| 2 | hard-cooked eggs, peeled and chopped | 2 |
| 1 tsp | sugar | 5 mL |
| 1 1/2 tsp | salt | 7 mL |
| 1/4 tsp | freshly ground black pepper | 1 mL |
Directions:
COOK potatoes in boiling water to cover about 10 minutes just 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 at least 1 hour before serving. Stir. Reseason if necessary.
Tips:
Add some diced red bell pepper for colour if desired
Replace green onion with 1/3 cup (75 mL) chopped red or white onion.
