| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Salads, Mc-recipe | 8 | servings | |
INGREDIENTS
| 1/2 | c | Low fat mayonnaise |
| 1/3 | c | Mustard blended mayonnaise |
| 1 | tb | Cider vinegar |
| 1 | ts | Sugar |
| 1/2 | ts | Salt |
| 2 | lb | Potatoes; cooked; peeled |
| And cut into 1/2-inch cubes | ||
| To measure about 5-cups; approximately | ||
| 1/2 | c | Chopped celery |
| 1/3 | c | Chopped red onion |
| 2 | Hard-cooked eggs; coarsely chopped | |
| Lettuce leaves; optional | ||
| Cherry tomatoes; halved; for garnish |
INSTRUCTIONS
1.In large bowl combine mayonnaise, creamy mustard blend, vinegar, sugar and salt. 2.Add potatoes, celery, red onion and eggs; toss gently to coat. Cover; chill. 3.If desired, spoon into lettuce-lined bowl and garnish with cherry tomatoes. VARIATION: Deviled Ham potato Salad: Add 1 cup diced cooked ham in step 2 Notes: http://www.dijonnaise.com/recipes/salads/ PANTRY: HELLMANN'S® or BEST FOODS® Real or Light Mayonnaise or Low Fat Mayonnaise Dressing --AND-- Dijonnaise a Creamy Mustard Blend Hanneman 1998 June Recipe by: Dijonnaise Cookbook By Kitpath <phannema@wizard.ucr.edu> on Jun 14, 1998, converted by MM_Buster v2.0l.
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