Potato Salad

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60 minutes Prep: 10 minutes Cook: 20 minutes

158 calories per serving view nutrition facts

Ingredients

2	pounds	new potatoes	small
1/2	pound	mushrooms
3	each	scallions, spring or green onions
3	each	celery stalk	celery stalks
3	tablespoons	vinegar
2	large	eggs	hard-cooked
2	tablespoons	dijon mustard
1/4	cup	mayonnaise
1	x	salt	and black pepper

Directions

Cover potatoes in pan with cold water and bring to boil over high heat.

Cook until potatoes are tender.

Meanwhile, thinly slice mushrooms, onions and celery and combine in mixing bowl.

When potatoes are tender, drain and halve or quarter potatoes, depending on size and add to bowl.

Sprinkle with vinegar.

Cover and refrigerate.

When cool, chop eggs and add to bowl.

Add mustard and mayonnaise, and season to taste with salt and pepper, mixing everything together gently.

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Chicken Enchildas with Cheese

This recipe was fantastic!!! I saved a step by not dipping the tortillas into the cream mixture. I poured a few ladles of the cream into the baking pan, then filled the tortillas and placed them in the pan and it turned out beautiful. I will definately make this again!

Reviewed by aqtic