Ingredients
2 cups diced peeled potatoes (about 1 pound)1 recipe Old-Fashioned Egg Salad1/4 cup mayonnaise1 teaspoon prepared mustard1/2 teaspoon dried minced onion1/4 teaspoon saltLettuce leavesSlice radishes, optional
Preparation
In a saucepan, cover potatoes with water and cook until tender but firm. Drain and cool. In a bowl, combine egg salad, mayonnaise, mustard, onion and salt. Stir in cooled potatoes. Cover and chill. Serve on lettuce leaves; garnish with radishes if desired.
