Potato Egg Salad 2 Ways
Potato salad is delicious with different dressings - with and without mayo. For picnics or potlucks, where refrigeration may be a challenge, try the honey mustard dressing.
1 can (28 oz.) OR 2 cans (14.5 oz. each) Del Monte® Diced New Potatoes, well drained
1/2 cup chopped celery
2 green onions, sliced
1/2 cup shredded carrot or diced red bell pepper, optional
1/2 cup mayonnaise
1 Tbsp. Dijon mustard
1 tsp. dried dill
Freshly ground black pepper, to taste
2 hard cooked eggs, peeled and sliced
Combine potatoes, celery, green onions and carrot, if desired, in a large bowl. Combine mayonnaise, mustard, dill and pepper in a small bowl; add to potato mixture and gently toss. Cover and refrigerate at least 1 hour.
Just before serving, gently stir in eggs.
VARIATION: For a mayo-free salad, prepare recipe as directed, except omit the mayonnaise and mustard. Combine 1/2 cup bottled honey mustard dressing and 4 teaspoons cider vinegar with the dill and black pepper. Toss with potato mixture and chill at least 1 hour before serving.
NOTE: Recipe can be doubled.
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