Ingredients

10 pounds Red Potatoes

1 Onion (diced)

1/2 cup Green pepper (diced)

1 cup Dill pickles (diced)

3 stalks Celery (diced)

4 Hard boiled eggs (diced)

1 salt & pepper

3/4 cup Mayonaisse

1/4 cup Vinegar

3 drops milk

1 tablespoon Yellow mustard

1 dash Dill weed

1 dash Cracked Black Pepper

1 dash Paprika

10 Green olives (sliced)

1 bunch Parsley sprigs chopped

1 Red Pepper (sliced thin into rings)

1 Italian salad dressing (drizzled)

Preparation

  1. Make sauce: Combine mayo, vinegar, milk and yellow mustard in a jar and shake until creamy

  2. Cut potatoes into chunks; boil for 20 minutes until medium firm

  3. Drizzle potatoes with Italian dressing and chill

  4. Combine chilled potatoes and next 5 ingredients

  5. Add salt & pepper to taste

  6. Mix in sauce sparingly to coat potato mixture

  7. Sprinkle dill weed, cracked black pepper & paprika and mix

  8. Garnish with sliced olives, chopped parsley & red pepper rings