Carol'S Cold Potato Salad

1. 1

   Cook potatoes in their skins.

2. 2

   Cool until they can be handled; peel and dice.

3. 3

   Add eggs.

4. 4

   Mix together Hellmann's mayonnaise, light (yellow) mustard and vinegar; mix well.

5. 5

   You can add 1 teaspoon Grey Poupon mustard if you want.

6. 6

   Pour over potatoes and mix well.

7. 7

   Taste and if not sour enough, add more vinegar, mustard and mayonnaise if needed.

8. 8

   Save the tops off green onions and cut in pieces to be added for color.

9. 9

   Can also cut in pimento for color.

10. 10

    Let stand at room temperature to absorb flavor for about an hour, then refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.