| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Passive Time | 1 hour |
| Servings | cups |
Ingredients
- 2 cup lbs. small red or Yukon gold potatoes cut into cubes
- 2 tbsp. FRENCH'S® Dijon Mustard
- 1 cup chopped celery
- 1/2 cup minced green onion
- 2 large hard cooked eggs peeled and chopped
- 1 tsp. sugar
- 1 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 2 tbsp. chopped fresh dill may substitute 1 1/2 tsp. dried dill weed
- 1 cup mayonaise
Ingredients
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Instructions
- Cook potatoes in boiling water to cover about 10 min. until tender.
- Rinse with cold water and drain.
- Place in large bowl. STIR in mayonnaise, mustard, celery, onion, eggs, sugar,
- dill, salt and pepper; mix well.
- Chill 1 hour before serving. Stir.
Recipe Notes
You can make this gluten-free by using a gluten-free mayonnaise and mustard. What a great dish for summer! Potato salad is a favorite around our house in the summer! The original recipe doesnʼt call for dill, but weʼve used it in another dijon mustard potato salad and itʼs a nice addition.
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