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- large russet potatoes peeled and diced small
- ribs of celery, finely chopped
- small onion finely diced
- hard boiled eggs, reserve 2 for garnish
- 1 1/4 c
- hellman's mayonnaise
- 1 1/2 Tbsp
- yellow mustard
- scallion, green part chopped fine for garnish
- green olives, drained and sliced for garnish
- 1/2 c
- drained dill pickle relish
Mix all ingredients together well.
Refrigerate for 4 to 6 hours. Put the potato salad in a serving bowl and garnish.