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.
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