3/4 cup Kraft Fat Free Mayonnaise 3 cups dried cold cooked potatoes -- (16 ounces) 1 teaspoon prepared mustard 1/2 cup celery 1/4 cup sweet pickle relish 1/2 cup chopped onion 1/2 teaspoon celery seed 2 hard-boiled eggs -- chopped 1/8 teaspoon black pepper
Directions for All American Potato Salad
In a large bowl, combine mayonnaise, mustard, pickle relish, celery seed, and black pepper. Add potatoes, onion, and celery. Mix well to combine. Fold in eggs. Cover and refrigerate at least 30 minutes. Gently stir again just before serving.
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