2 pounds red potatoes, peeled and quartered
4 hard-cooked eggs
1 container mayonnaise
1/4 container Tabasco® brand Buffalo Style Hot Sauce
2 teaspoons arranged mustard
1 stalk celery, finely slashed
1/3 glass finely cleaved green onion
Place potatoes in an expansive pot and spread with water. Heat to the point of boiling, lessen high temperature, and cook until potatoes are delicate, around 20 minutes. Empty and put aside to cool.
Cut eggs into equal parts and spot yolks in an extensive vessel. Crush yolks with a fork. Slash egg whites finely and add to yolks. Blend in mayonnaise, Tabasco® Buffalo Style Sauce, mustard, celery, and green onion and blend well.
Dice potatoes and mix into mayonnaise mixture until decently mixe