Tangy Potato Salad

Soups/Salads

Ingredients

Ingredient	Amount
1 cup / 250 ml	Mayonnaise
2 tbsp / 30 ml	Sugar
2 tbsp / 30 ml	Vinegar
1 tbsp / 15 ml	Yellow Mustard
3	Hard Boiled Eggs, Chopped
6 / 6	Medium Potatoes
1/2 cup / 125 ml	Pimentos, Chopped
1/2 cup / 125 ml	Carrot, Grated
2	Celery stalks chopped
1/4 cup / 50 ml	Green Onion, Chopped
1/2 tsp / 2 ml	Salt
1/2 tsp / 2 ml	Pepper

Directions

1. Peel, wash and place potatoes in a pot. Add enough water to cover potatoes. Bring to a boil and reduce to a medium heat for 20-25 minutes until potatoes are tender. Once done, drain the water off and leave uncovered until cool enough to handle. Chop into cubes once cooled. 2. Mix mayonnaise, sugar, vinegar, yellow mustard, salt and pepper in a large bowl. 3. Add potatoes, pimentos, carrot, celery, green onion and toss. Stir in hard boiled eggs. 4. Cover and place in refrigerator for at least 4 hour.

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This potato recipe is brought to you courtesy of Luanna Snow.

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