- 2 pounds assorted small new potatoes or fingerling potatoes
- 3/4 cup mayonnaise
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon-style mustard
- 2 teaspoons sugar
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/3 cup sweet or dill pickle relish
- 1/3 cup finely chopped red onion
- 1/2 cup thinly sliced celery
- 1 tablespoon chopped fresh dill weed or chives
- 3 hard-cooked eggs, coarsely chopped
- Scrub potatoes thoroughly; halve any large ones. In a large saucepan, place potatoes and enough lightly salted water to cover. Bring to boiling; reduce heat. Simmer, covered, 10 to 15 minutes or just until tender; drain. Cool slightly.
- In a large bowl, stir together mayonnaise, vinegar, mustard, sugar, pepper, and salt. Stir in the relish, red onion, celery, and dill weed. Add the potatoes and eggs; toss lightly to coat. Cover and chill 2 to 24 hours.
05/08/2018
recipepes.com
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PT15M
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