Ingreds:
Baby Spuds (approx 10)
Eggs (approx 2-3)
1/4 red onion
avacado
2T dijonaise (french brand)
1T whole egg mayo
cook spuds, cool and cut into 1/2's. hard boil eggs and dice. dice red onion. mix in salad bowl.
mix dijonaise and mayo and stir through salad.
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