Potato & Egg Salad Recipe
- 2 lbs. (1 kg) new potatoes
- 4 large free-range eggs
- 1 small red onion, thinly sliced
- 2 Tbsp. (30 mL) snipped fresh chives
- 3 Tbsp. (45 mL) Hellmann's® Real Mayonnaise
COOK potatoes in large pot of salted water until tender, about 15 minutes. Drain, cool and cut into halves or quarters.
COOK eggs in boiling water 7 minutes for soft boiled. Cool in bowl of cold water, then peel and set aside.
COMBINE potatoes, red onion and chives in large bowl. Stir in Hellmann's® Real Mayonnaise. Spoon into serving bowl. Cut eggs into quarters and arrange on top. Season well with black pepper.
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