Home-style Egg and Potato Salad | Recipes | Foodservice | Burnbrae Farms

Ingredients

• 1 lb / 500 g Potatoes, cooked and cubed
• ½ Red Pepper, diced
• 1 Green Onion, chopped
• 1 Celery stalk, chopped
• 2 Burnbrae™ Hard-Cooked Eggs, chopped
• ½ cup / 125 mL Mayonnaise
• 1 tbsp / 15 mL Red wine vinegar
• 1 tsp / 5 mL Sugar
• Salt and Pepper, to taste