Make this the night before you plan on serving to allow all the flavors to blend.

Ingredients

• 1 1/2 lbs. small red-skinned potatoes
• 1/2 cup diced, seeded cucumbers
• 1/2 cup sliced green onion
• 1/2 cup diced celery
• 1 tbsp. yellow mustard
• 1/2 cup grated cheddar cheese

• 1 1/4 cups mayonnaise
• 1 hard-boiled egg, chopped
• 1 tsp. salt
• 1 tbsp. sugar
• 1/2 tsp. freshly ground black pepper

Instructions

1. Cut potatoes in half and place in a large saucepan. Cover potatoes with water and bring to a boil. Cook 15 to 20 minutes or until tender. Drain and chill potatoes. In a large bowl, combine potatoes, cucumber, onions and celery. In a small bowl, mix mustard, cheese, mayonnaise, egg, salt, sugar and pepper. Pour over potato mixture and toss. Cover bowl and chill for at least 4 hours.

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Find more about:

• 4th of July |
• Celery |
• Cheddar Cheese |
• Cucumbers |
• Green Onion |
• Picnic |
• Potato Salads |
• Potato Side Dishes |
• Potatoes |
• Potluck |
• Whole Eggs

Related Categories:

• Potato Side Dishes |
• All Salads |
• Picnic Salads |
• Potato Salads