Creamy Potato Salad

• 1 1/2 pounds baking potatoes, peeled
• 1/3 cup canola mayonnaise
• 1 tablespoon white vinegar
• 2 teaspoons spicy brown mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup chopped green onions (4 onions)
• 1/4 cup sweet or dill pickle relish
• 2 hard-cooked large eggs, finely shredded
• 1/8 teaspoon freshly ground black pepper (optional)
• Chopped fresh parsley (optional)

1. Place potatoes in water to cover. Bring to a boil; cook 16 to 18 minutes or until tender. Drain; cool 15 minutes. Cut into cubes.
2. Combine mayonnaise and next 4 ingredients in a large bowl. Add potato, onions, relish, and eggs; toss to coat. Serve immediately, or cover and chill. Sprinkle with 1/8 teaspoon pepper and parsley, if desired, just before serving.

baking potatoes, canola mayonnaise, white vinegar, brown mustard, salt, freshly ground black pepper, green onions, sweet, eggs, freshly ground black pepper, fresh parsley

Taken from www.myrecipes.com/recipe/creamy-potato-salad-2 (may not work)