Southern Potato Salad

Ingredients

• 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

Directions

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.