Ingredients
5 medium red potatoes, cubed2 hard-boiled large eggs, chopped1/4 cup chopped dill pickle1 green onion, chopped3/4 cup mayonnaise2 tablespoons plus 3/4 teaspoon green onion dip mix2-1/4 teaspoons cider vinegar3/4 teaspoon sugar3/4 teaspoon minced fresh parsley3/4 teaspoon prepared mustard1/4 teaspoon salt1/8 teaspoon pepper
Preparation
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool to room temperature.
In a small bowl, combine the potatoes, eggs, pickle and green onion. In another bowl, combine the remaining ingredients. Pour over potato mixture and toss gently to coat. Refrigerate for 1 hour or until chilled.
