Ingredients:
| 10 |
medium |
thin skinned Potatos red or white |
| 10 |
large |
hard boiled Eggs, chopped |
| 3 |
stalks |
Celery, chopped |
| 3 |
medium |
Dill Pickles, chopped |
| 1 |
medium |
Sweet Red Onion, chopped |
| 1 |
can |
medium Olives, pitted, halved (optional) |
| 2 |
cups |
Mayonaise |
| 1 |
Tablespoon |
prepared Mustard |
| 2 |
Teaspoon |
Salt |
| 1 |
Teaspoon |
dry Dill |
| 1 |
Teaspoon |
Paprika as garnish |
|
Preparation:
Cook potatos by steaming till fork easily pierces, approx 20-30 minutes. Cube potatos, leave skin on. Sprinkle lightly with white vinegar. Chill overnight. Add cooled hard boiled eggs, chopped Celery, Pickles, Onions and Olives, do not mix yet. Mix dressing ingredients together. Add to other ingredients, gently mix all ingredients together, sprinkle paprika over top, garnish with parsley or dill sprigs. Refridgerate till serving. |
