Potato Salad
by Diane Harris

Clean 6 medium-sized red potatoes.  Cut potatoes into chunky bite size pieces and cook in boiling water (enough to cover potatoes) until tender, approximately 8-10 minutes.  Drain potatoes and cool.

Mix dressing:
1/4 cup mayonnaise
1 tablespoon dijon mustard
salt/pepper/dash of dill weed

Cook 4 eggs for 10 minutes. Cool, peel, and cut-up.  Cut up sweet pickles, as many as you'd like.  Add to potatoes and eggs. (Optional: add chopped onions).  Pour dressing over and gently mix; chill several hours.