"Instant" Potato Salad!

Egg Salad Potato Salad

6 – 7 medium red potatoes, chopped

2/3 cup Mrs. Grissom’s Egg Salad

(1) tsp salt


2 TSBP spicy brown mustard

½ cup mayonnaise
2 green onions, chopped (white and green parts)

Freshly ground black pepper, to taste

Add potatoes to a pot and add water until covered.  Bring to a boil and cook for 10 minutes, or until fork-tender.  Drain and let cool. 

Meanwhile, combine Mrs. Grissom’s egg salad, mustard and mayonnaise. When potatoes are cool, add egg salad mixture. 

Sprinkle with green onions and desired amount of black pepper.  Serve cold.