Ingredients
3
eggs
3
to 4 medium potatoes, cooked, peeled and cubed
2
stalks celery, chopped
1
small onion or 6 green onions, chopped
1/4
cup chopped pickle or pickle relish
3/4
cup mayonnaise or salad dressing
1
tablespoon prepared mustard
1
teaspoon salt
1/8
teaspoon pepper
Preparation
Place eggs in small saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes.
Immediately drain; run cold water over eggs to stop cooking. Peel eggs; chop.
In large bowl, combine eggs, potatoes, celery, onion and pickle. In small bowl, combine mayonnaise, mustard, salt and pepper; blend well.
Add dressing to salad; mix well. Cover; refrigerate at least 1 hour or until serving time.
