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

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.