A vibrant tasting potato salad with the refreshing flavors of sweet pickles and French's® Classic Yellow® Mustard. Ingredients Servings 4 8 24 48 80 100 Serves 4 2/3 cup Mayonnaise 2 tbsps Frenchs ® Classic Yellow Mustard 1 tbsp Apple Cider Vinegar 1/2 tsp Kosher Salt 1/2 tsp McCormick Culinary ® Black Pepper, Whole , freshly ground 1 pound Russet Potatoes, baked, cooled, peeled, 1/2" rough chop 2 each Eggs, hard boiled, 1/2" rough chop 1/4 cup Celery , 1/4" dice 2 tbsps Sweet Pickles, 1/4" dice 2 tbsps Scallions, minced Procedure In a bowl combine mayonnaise, mustard, vinegar, salt, and pepper. Whisk until well mixed. Add potatoes, eggs, celery, pickle, and scallions. Gently toss until dressing is evenly distributed. Refrigerate for about an hour before service. CHEF’s TIP! This is a great recipe to utilize left over baked potatoes.