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Southern Potato Salad

  • 1 ½ pounds medium red potatoes, scrubbed
  • 1 ½ cups Blue Plate® Mayonnaise
  • ¼ cup chopped celery
  • ½ cup chopped green onions, white and green parts
  • 1 tablespoon yellow mustard
  • ½ teaspoon Dijon mustard
  • 1 teaspoon sweet pickle relish (or more to taste)
  • 1 tablespoon chopped fresh parsley
  • 4 hard cooked eggs, coarsely chopped
  • Salt and freshly ground black pepper
  1. BOIL potatoes in a large saucepan, covered with water, 25 to 30 minutes, until fork tender. Rinse with cold water until cooled; drain.
  2. CUT cooled potatoes in 1-inch cubes. Peel if desired.
  3. MIX mayonnaise, celery, onions, mustards, pickle relish and parsley in a large bowl. Fold in potatoes and eggs and mix to combine. Season with salt and pepper to taste.
  4. COVER and chill if not serving at once. Keeps up to 3 days.

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