Quick Potato Salad
Ingreadient
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2 potatoes, peeled and diced
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3 hard-cooked eggs, peeled and diced
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½ cucumber, peeled and diced
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1 tomato, diced
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1 celery stalk, diced
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¼ onion, diced
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¼ cup chopped green onion
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¾ cup low-fat mayonnaise
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1 tablespoon prepared yellow mustard
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salt and ground black pepper to taste
Direction
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Bring a large pot of lightly salted water to a boil. Add potatoes and cook until soft, 5 to 7 minutes; drain and rinse with cold water.
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Combine the potatoes, eggs, cucumber, tomato, celery, onion, green onion, mayonnaise, and mustard in a large bowl; stir until evenly combined. Season with salt and pepper.
