Ingredients:

• 10 medium–sized new potatoes, about two pounds, halved and sliced into bite–sizes pieces
• 3 hard-boiled eggs, peeled and chopped
• 3 green onions, chopped, including green tops
• 1/3 cup Fischer & Wieser Sweet, Sour and Smokey Mustard Sauce
• 1/4 cup Hatch Chile Mayonnaise
• 1/4 cup dill relish

Instructions:

Place sliced potatoes in a heavy 4-quart saucepan; add cold water to cover. Bring the potatoes to a boil over medium heat; cook until potatoes are tender, about 18–20 minutes. Drain potatoes in colander and run under cold water until they are cool enough to handle. Transfer potatoes to a medium–sized bowl; add chopped eggs and green onions. In a separate bowl, combine Fischer & Wieser Sweet, Sour and Smokey Mustard Sauce, Hatch Mayonnaise and dill relish; stir until well blended. Fold the sauce mixture into the potatoes, coating well. Refrigerate until well chilled, 4-8 hours, before serving. Serves 4–6.