Chicken Fingers
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Confetti Quesadillas
Ingredients
- 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
Preparation
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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