Picnic Red Potato Salad

1 3/4 pounds unpeeled baby red potatoes
2 eggs
1/4 cup Best Foods low fat mayonnaise
1 tbsp. Spicy brown mustard
1/2 cup chopped celery
1/2 cup chopped dill pickle
1/2 cup chopped red onion
1 tsp. Old Bay Seasoning

Put the potatoes in a large pot and cover with water.  Bring to a boil and simmer for 15 minutes, until potatoes are done - do not overcook!  Set aside to cool.

Meanwhile, put two eggs in a small saucepan, cover with water, add salt, and bring to a boil.  Simmer for 12 minutes.  Set aside to cool.

Cut the potatoes into small chunks and dice the eggs.  Combine all ingredients in a large bowl.  Let refrigerate until you're ready to eat.

Enjoy!