Heather Moore

 


Potato Salad

It's a small recipe so plan on doubling (or tripling!) up for a bigger gathering.

3 medium Yukon Gold potatoes, about 1-1/2 pounds, peeled and cubed
6 hard-cooked eggs, chopped
2 celery ribs, chopped
1 samll onion, chopped
1/2 cup chopped green pepper
1/2 cup mayonnaise
2 tbsp Dijon mustard
3/4 tsp salt
1/2 tsp pepper
1/8 tsp hot pepper sauce

Place the potatoes in a large saucepan; cover with water.  Bring to a boil.  Reduce heat and cook uncovered 10-15 minutes or until tender.  Drain potatoes and place in a large bowl.  Add the eggs, celery, onion and green pepper.

In a small bowl, mix the remaqining ingredients; add to potato mixture.  Toss gently to coat.  Serve warm.  Cover and refrigerate leftovers.
 


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07/03/2014 9:36AM
Potato Salad
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