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.
Potato Egg Salad 2 Ways

Serves

8
Prep Time
15 min.
Chill Time
1 hr.
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.
Ingredients
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
Directions
  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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