Ingredients
1 1/2
lb baking potatoes, peeled
1/3
cup canola mayonnaise
1
tablespoon white vinegar
2
teaspoons spicy brown mustard
1/4
teaspoon salt
1/4
teaspoon freshly ground pepper
1/2
cup chopped green onions (8 medium)
1/4
cup sweet or dill pickle relish
2
hard-cooked eggs, finely chopped
1/8
teaspoon freshly ground pepper, if desired
Crumbled cooked bacon, if desired
Preparation
In 3-quart saucepan, place potatoes and just enough water to cover. Cover and heat to boiling; reduce heat to low. Cook 20 to 30 minutes or until tender; drain. Cool 15 minutes. Cut into cubes.
In large bowl, mix mayonnaise, vinegar, mustard, salt and 1/4 teaspoon pepper. Add potatoes, onions, relish and eggs; toss gently to coat.
Serve, or cover and refrigerate. Sprinkle with 1/8 teaspoon pepper and the bacon before serving.
