Hot Dogs, Mac n Cheese and Shannon's Potato Salad Recipe

All the talk about potato salad yesterday made me hungry for it so I whipped up a big batch. It'll make a great lunch today. Just add some extra black pepper and I'm good to go.

The potato salad was really simple; it was hot yesterday and I didn't feel like doing too much chopping and fussing with it.

Measurements are approximate.

Potato Salad
6 potatoes, peeled, cooked and diced
1/4 cup Dijon mustard
1/4 cup mayo
1/4 cup dill pickle relish
3 hard boiled eggs, peeled and chopped
salt and pepper to taste
In a large bowl with a tight fitting cover, toss potatoes with remaining ingredients. Cover and refrigerate at least 1 hour before serving.


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