A potato salad for the *dill* pickle lovers!!
Recipe Courtesy of Kathy Nankervis (Mom)
6-8 medium Russet potatoes
6 hard-boiled eggs
1 can black olives
6 dill pickles
1 small yellow onion
1 1/2 - 2 cups Best Foods Mayo
Boil potatoes and eggs together for 20 minutes, or until potatoes are fork tender. Meanwhile, dice olives, dill pickles, and onion.
Remove skins from cooked potatoes and shell cooked eggs. Dice both potatoes and eggs and add to bowl.
Add salt, pepper, paprika, and mayo. Mix and then mash slightly (4-5 times).
Stir, taste for flavor, and then refrigerate until chilled. For a creamier salad (and to make the mayo stretch further), add some pickle juice.