Categories: Salads, Side Dish, Summer, Picnic
Yield: 4 servings
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2 lb new potatoes
3 TB chives, minced
1 cucumber, peeled and chopped
2 tomatoes, diced fine
3 stalks celery
2 hard-boiled eggs
2 TB Dijon mustard
1/4 c mayonnaise
1 TB dried parsley flakes
Salt, pepper
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1. Cover potatoes in pan with cold water and bring to boil over high heat. Cook until potatoes are tender.
2. Meanwhile, thinly slice celery and remaining veggies and combine in mixing bowl.
3. When potatoes are tender, drain and halve or quarter potatoes, depending on size and add
to bowl. Cover and refrigerate.
4. When cool, chop eggs and add to bowl. Add mustard and mayonnaise, and season to taste with salt and pepper, mixing everything together gently.
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