Eggy Potato Salad

Ingredients

• 0.3 cup celery finely chopped
• 0.3 cup green onions sliced
• 2  hardboiled eggs refrigerated chopped (from or deli section)
• 0.3 cup mayonnaise 
• 14.5 ounce new potatoes rinsed drained sliced canned
• 2 servings salt and pepper 
• 1 teaspoon relish sweet
• 2 teaspoons mustard yellow prepared

Equipment

• bowl

Directions

1. Stir green onions, celery, mayonnaise, mustard, and relish in a medium bowl to blend. Stir in eggs. Fold in potatoes. Cover tightly and refrigerate salad 30 minutes or up to 1 day. Season, to taste, with salt and pepper before serving.