Potato & Egg Salad

AAhh...potato salad...I love making this in the summer. It's so crazy filling and it's summer friendly (read: very little stove time). This is very similar to the one with bacon. The big difference is that it's vegetarian, but i'st still really yummy.


Potato & Egg Salad

(serves 4)

Ingredients:

• 1 1/2 lb russet potatoes, chopped into bite size pieces
• 1 green onion, finely diced
• 2 celery stalks, finely diced
• 4 hard boiled eggs, chopped
• 1/2 cup mayonnaise
• 1 Tbsps horseradish Dijon mustard
• Salt & pepper, to taste
• 1 Tbsp lemon juice

Directions:

1. Place potatoes in a large pot, cover with water and season with salt. Bring to a boil and cook until tender, about 10 minutes. Strain and lay on a cookie sheet to cool. 
2. In a large mixing bowl, mix everything together. Chill in the fridge for at least 4 hours before serving.