These potatoes were from the garden. That was a flex.
Ingredients:
- 4 - 5 medium potatoes
- 1/2 white onion chopped
- 2 celery stalks chopped
- 2 tbs olives diced
- 2 tbs pickles diced
- 2 eggs
- 2 tsp Red Wine vinegar
- 1/2 tsp sugar
- 1 tsp salt
- 1/2 tsp dill weed
- 1/2 cup mayo
- 2 - 3 tbs mustard
- salt & pepper
- garlic powder
- paprika
Directions:
- Peel and cut potatoes into 4 - 6 pieces.
- In a pot add potatoes, water (1" above potatoes), 1 tsp RWV. Boil until tender with fork, about 10 - 15 minutes.
- Boil eggs, 20 minutes.
- Chop vegetables and dice olives and pickles.
- In a small bowl make the dressing. Add 1 tsp RWV and 1/2 tsp sugar, stir until sugar dissolves. Add dill weed and stir. Add 1/2 tsp of each seasoning and stir. Finally add mayo and mustard, stir.
- After potatoes and eggs have cooled, peel eggs and cut both into smaller pieces.
- Add all to a large bowl (other than dressing), stir gently.
- Add dressing and stir gently again.
- Add a bit of salt, pepper and paprika for taste.
❤️🔥DAB❤️🔥
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