August 29, 2010

Potato Salad

5 lbs Red potaotes
     Cook until slightly tender, Rinse in cold water and drain. Peel and cut.
4 green onions chopped
1 can black olives, sliced
4 Kosher, Baby dill pickles chopped
8 hard boiled eggs (7 chopped for the salad and one sliced for the top)
3/4 of jar of Best Foods Mayonaise

     Add to taste:
Dill pickle juice
Ranch dressing
Salt and Pepper
Garnish with sliced egg and paprika.

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