Eggy Potato Salad

• 1/3 cup sliced green onions
• 1/4 cup celery, finely chopped
• 1/4 cup mayonnaise
• 2 teaspoons prepared yellow mustard
• 1 teaspoon sweet pickle relish
• 2 hard-boiled eggs (from refrigerated or deli section), chopped
• 1 (14 1/2-ounce) can sliced new potatoes, rinsed and drained
• Salt and pepper

1. Stir green onions, celery, mayonnaise, mustard, and relish in a medium bowl to blend.
2. Stir in eggs.
3. Fold in potatoes.
4. Cover tightly and refrigerate salad 30 minutes or up to 1 day.
5. Season, to taste, with salt and pepper before serving.

green onions, celery, mayonnaise, yellow mustard, sweet pickle, eggs, potatoes, salt

Taken from www.foodnetwork.com/recipes/sandra-lee/eggy-potato-salad-recipe.html (may not work)