3tablespoonwhole grain deli style mustard with horseradish
½cupsweet pickle relish
1-2teaspoonsugar adjust to taste
½cupfinely diced celery
1smallred onionfinely diced
3tablespoonchopped chives [reserve 1 tablespoon for garnishing]
1tablespoonwhite wine vinegar or white balsamic vinegar
Optional garnish: crumbled bacon
Place the eggs into a sauce pan and cover with cold water. Bring to a boil then lower the heat and simmer for for 8-10 minutes then peel, chop and set aside.
Clean and quarter the potatoes, leaving the peel intact. Cover with cold water in a large pot, cooking over medium high for 8-10 minutes or just until fork tender. Drain well.
Meanwhile, In a large mixing bowl, whisk together the dressing ingredients until combined.
To a large bowl add cooked potatoes, eggs, and dressing. Mix until evenly coated. Place into the fridge uncovered for 1 hour.
Stir well and transfer to a storage container. Chill for 4 hours or overnight.
Garnish with the remaining chopped chives before serving. (Also crumbled bacon, if using)
I recommend that you allow warm salads to completely cool in the mixing bowl before placing them into the serving dish. Warm potatoes tend to absorb the dressing, and it may need adjusting prior to serving.