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Ingredients
- 2 cups diced peeled potatoes (about 1 pound)
- 1 recipe
- 1/4 cup mayonnaise
- 1 teaspoon prepared mustard
- 1/2 teaspoon dried minced onion
- 1/4 teaspoon salt
- Lettuce leaves
- Slice radishes, optional
Method
- In a saucepan, cover potatoes with water and cook until tender but firm. Drain and cool. In a bowl, combine egg salad, mayonnaise, mustard, onion and salt. Stir in cooled potatoes. Cover and chill. Serve on lettuce leaves; garnish with radishes if desired.
