Serves 8

Prep time 15 min.


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


  1. 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.

  2. 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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