Classic Potato Salad a la Erin

This one is from the dining alfresco VE cookbook. It was tasty with a bit of salt, and has the potential to be tarted up a bit from there. I made a few modifications noted in purple. I added way more potatoes but left the mayo unchanged and it was plenty gooey as it was and I also used less egg - personal preference.

1 c (250 ml) low-fat mayo
1 tsp (5 ml) Dijion-style mustard - optional - I used it
2 tsp (10 ml) VE Lemon Dilly Dip Mix
VE Sea Salt & VE pepper to taste - I used the VE Herb & Garlic Sea Salt
4 C (1 L) cooked diced potatoes - I used a hearty 1 L
4 green onions, sliced - I used 3 onion dip mix - a scant tsp
6 hard boiled eggs, sliced - I used 2 and diced them not too small

1) Whisk together mayo, mustard, lemon dilly, (3 onion if you're using it), S & P in a large bowl
2) add remaining ingredients, toss and serve. I think I dressed it with a bit of VE Chives - next time I will add some Lousianna Hot & Spicy in the dressing and sprinkled for colour.