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.
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.