Creamy Potato Salad

Tis' the season for Barbecue - and you can't have a barbecue without potato salad.

I absolutely love this salad...it's chuck full of dill and it's always a crowd pleaser. Normally when I make this, I just throw everything in...I've never taken the time to actually figure out the amounts.

Well...I finally did just that! And this is what I came up with. Just remember that everyone is different, so if you like a little more of one thing and a little less of another...go ahead and do it your way. After all...this will be your potato salad.

Give it a shot! I really don't think you can go wrong with this.

Ingredients:

4 cups potatoes - peeled and cut into 1/2 inch cubes

5 hard boiled eggs - cut into 1/2 inch cubes

3/4 cup onions - chopped

1/3 to 1/2 cup chopped dill pickles

1 1/2 cups mayo

1 Tb Dill weed

1 tsp mustard

1 to 2 tsp salt

1/4 tsp pepper

Place potatoes in a pan of water on the stove. Bring to a boil and continue boiling for 10 to 15 minutes, until the potatoes are very tender when poked with a fork. Drain potatoes and put in a bowl to cool.

Once the potatoes are cool add the eggs, onions and pickles. In a separate bowl add the mayo, dill weed, mustard, 1 tsp. salt and pepper. Stir to combine. If you feel that this mixture is a little too thick, you can add a tsp or two of the pickle juice (optional).

Pour the mayonnaise sauce over the potato mixture and stir to combine. Taste and add additional tsp of salt if desired.

Chill in the refrigerator for 4 to 8 hours before serving. This is even great the next day.

* As a side note, I like to use Hellman's Mayonnaise. It seems to be the best. You can use regular or low fat.