- 7 Large potatoes
- 7 Eggs, hard-boiled, chopped
- 1 1/2 – 2 cup Robert Rothschild Raspberry Wasabi Dipping Mustard
- 1 3/4 cup Red onion, minced
- 3-4 Celery stalks, diced
- 1/2 teaspoon Salt, or season to taste
- Freshly ground pepper
Peel and halve potatoes. In boiling water, cook until tender. Drain potatoes, cut inot bite-sized pieces and add to bowl. Add all other ingredients. Mix gently. Chill until ready to serve.