Baked Potato Salad | Idaho Potato Commission

Ingredients

• 5 pounds Idaho® potatoes, washed, #120 ct.
• 8 ounces fresh celery, diced 1/4"
• 1 1/2 ounces fresh green onion, sliced 1/4"
• 1 1/2 ounces fresh red peppers, diced 1/4"
• 2 eggs, hard-boiled, diced 1/4"
• 1/4 cup sweet pickle relish, drained
• 1 1/2 cups mayonnaise
• 1/2 cup honey mustard dressing
• 1/2 cup sour cream
• 1/4 teaspoon white pepper
• 1 teaspoon salt
• 1/2 teaspoon celery salt
• 1/2 teaspoon dill weed