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Salad Recipes

Potato Egg Salad 2 Ways


Potato salad is delicious with different dressings - with and without mayo.  For picnics or potlucks, where refrigeration may be a challenge, try the honey mustard dressing.

What You Need

  • 1 can (28 oz.) OR 2 cans (14.5 oz. each) Del Monte® Diced New Potatoes, well drained
  • 1/2 cup chopped celery
  • 2 green onions, sliced
  • 1/2 cup shredded carrot or diced red bell pepper, optional
  • 1/2 cup mayonnaise
  • 1 Tbsp. Dijon mustard
  • 1 tsp. dried dill
  • Freshly ground black pepper, to taste
  • 2 hard cooked eggs, peeled and sliced


  1. COMBINE potatoes, celery, green onions and carrot, if desired, in a large bowl. Combine mayonnaise, mustard, dill and pepper in a small bowl; add to potato mixture and gently toss. Cover and refrigerate at least 1 hour.
  2. GENTLY stir in eggs just before serving.
Cooking time (duration)

Prep Time: 15 minutes   Chill Time: 1 hour

Number of servings (yield)

8 servings




Icon f80a97b2 ed92 4cd0 ac2e 8091619063c5 All Del Monte® Recipes


For a mayo-free salad, prepare recipe as directed, except omit the mayonnaise and mustard. Combine 1/2 cup bottled honey mustard dressing and 4 teaspoons cider vinegar with the dill and black pepper. Toss with potato mixture and chill at least 1 hour before serving.


Recipe can be doubled.

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