3 pounds Yukon Gold potatoes
2 eggs, hardboiled & chopped
1/2 cup Kraft Olive Oil Mayo
2 tbsp. mustard
1/4 cup sweet pickle relish
1 tbsp. minced onion
salt and pepper
Peel and cube potatoes, cook until fork tender, drain. Combine the remainder of the ingredients and serve warm or refrigerate until needed. Add more mayo if too dry.
No comments:
Post a Comment