INGREDIENTS 4 medium red potatoes, boiled, cooled, peeled and diced 4 hard cooked eggs, chopped 1/2 c. sliced green onions 1 c. diced baby dill pickles
Dressing: 3/4 c. mayonnaise 1 tsp. white wine vinegar 1/2 tsp. yellow mustard 1 tsp. dried dill (or 3 T. chopped fresh dill) 1/2 tsp. salt 1/4 tsp. black pepper
DIRECTIONS: In a large bowl, combine potatoes, eggs, green onions and pickles. Set aside. In a small bowl, combine mayonnaise, vinegar, mustard, dill, salt and pepper. Pour dressing over salad; mix gently. Referigerate at least 1 hour to blend flavors.