1/2 cup real or light mayonnaise or low fat mayonnaise dressing
1/3 cup Hellmann’s Dijonnaise Creamy Mustard Blend
1 tablespoon cider vinegar
1 teaspoon sugar
1/2 teaspoon salt
2 lbs potatoes, cooked; peeled and cut into 1/2 inch cubes (about 5 cups)
1/2 cup chopped celery
1/3 cup chopped red onion
2 hard boiled eggs, coarsely chopped
Lettuce leaves (optional)
Cherry tomatoes, halved for garnish
In large bowl combine mayonnaise, creamy mustard blend, vinegar, sugar and salt. Add potatoes, celery, red onion and eggs; toss gently to coat. Cover; chill.
If desired, spoon into lettuce lined bowl and garnish with cherry tomatoes.
Makes 8 servings.