Eggy Potato Salad

1/3 cup sliced green onions
1/4 cup celery, finely chopped
1/4 cup mayonnaise
2 teaspoons prepared yellow mustard
1 teaspoon sweet pickle relish
2 hard-boiled eggs, chopped
1 (14 1/2-ounce) can sliced new potatoes, rinsed and drained
Salt and pepper

Stir green onions, celery, mayonnaise, mustard, and relish in a medium bowl to blend. Stir in eggs. Fold in potatoes. Cover tightly and refrigerate salad 30 minutes or up to 1 day. Season, to taste, with salt and pepper before serving.

Serves 2.