Ingredients
| 1 1/2 Pound |
red potatoes, cubed and cooked |
| 3 |
hard-cooked eggs, chopped |
| 3 Tablespoon |
shredded carrots |
| 1 |
10-ounce package frozen peas, thawed |
| 1/4 Cup |
chopped red bell pepper |
| 1/4 Cup |
chopped green bell pepper |
| 1/4 Cup |
chopped celery |
| 1/4 Cup |
chopped red onion |
| 1/4 Cup |
heavy cream |
| 1/2 Cup |
mayonnaise |
| 2 Teaspoon |
sweet pickle relish |
| 2 Teaspoon |
Dijon mustard |
| |
salt and pepper, to taste |
| |
Fresh dill or parsley, optional |
Instructions
Combine potatoes, eggs, carrots, peas, peppers, celery and onion; mix well. Combine cream, mayonnaise, pickle relish, mustard and salt and pepper and pour over potatoes. Toss gently to combine. Adjust seasonings and stir in dill or parsley, if desired.
