INGREDIENTS
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8 medium yellow potatoes (about 2 1/2 lbs)
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2 tablespoon honey
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1/2 of a red onion, diced
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1/3 cup Dandy® celery, chopped
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2 chopped mini dill pickles
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1 1/4 cup sour cream
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1 1/2 tablespoon white vinegar
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2 tablespoon honey dijon mustard
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2 tablespoons minced cilantro
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1/2 tsp salt
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1/4 tsp pepper
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4 hard boiled eggs