Salad Olivier

• 2 large eggs
• 6 tablespoons water, divided
• 12 ounces small Yukon gold potatoes, halved
• 1/4 cup canola mayonnaise
• 2 tablespoons pickle relish
• 1 teaspoon sugar
• 1 teaspoon black pepper
• 1 teaspoon Dijon mustard

1. Place eggs in a small saucepan; fill with water to cover eggs. Bring to a boil. Remove pan from heat; cover and let stand 10 minutes. Plunge eggs into ice water; drain. Peel and coarsely chop eggs.
2. Place 3 tablespoons water and potatoes in a microwave-safe bowl; cover tightly with plastic wrap. Pierce plastic wrap once with a fork. Microwave at HIGH 7 minutes or until tender. Uncover and refrigerate 10 minutes or until cool.
3. Combine eggs, remaining 3 tablespoons water, potatoes, and remaining ingredients in a medium bowl, breaking up potatoes with a spoon.

eggs, water, gold potatoes, canola mayonnaise, pickle relish, sugar, black pepper, mustard

Taken from www.myrecipes.com/recipe/salad-olivier (may not work)