Submitted by Janene Cook
This is the 4th of July favorite!! It makes enough to feed an army! So it's just the right size for a family gathering!
Ingredients/Directions:
5 lbs russet potatoes boiled with skins on
8 hard boiled egg
Let cool
peel potatoes and eggs
Cut into small bite size pieces
In a large bowl mix well:
3 cups mayo
3-4 tablespoons mustard
4-6 tablespoons fresh dill weed
1 can olives drained and sliced in half
1 1/2 cups chopped dill pickle (Nathan’s are the best)
1 1/2 cups chopped green onion (can use white, red or yellow)
Add potatoes and eggs mix well sprinkle with chili power
Let set in the fridge overnight or for several hours
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