Chicken Fingers
Confetti Quesadillas

Confetti Quesadillas

  • 1 1/2 pounds baking potatoes, halved
  • 1/2 cup finely chopped red onion
  • 1/4 cup finely chopped celery
  • 1/4 cup sweet pickle relish
  • 2 hard-cooked large eggs, coarsely chopped
  • 1/3 cup light mayonnaise
  • 2 tablespoons cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Cook potatoes in boiling water 25 minutes or until potatoes are tender; drain and cool completely.

Cut potatoes into 1/2-inch cubes.

Combine potatoes, onion, celery, relish, and eggs in a large bowl.

Combine mayonnaise and remaining ingredients in a small bowl; stir with a whisk.

Pour over the potato mixture, tossing gently to coat.

Cover and refrigerate at least 8 hours.

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