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Ingredients
3 Pounds unpeeled red potatoes
4 Eggs
1 Cup mayonnaise
2 Tablespoons milk
2 Tablespoons distilled white vinegar
1/2 Cup green onions, chopped
1/2 Teaspoon salt
1/4 Teaspoon ground black pepper
1 Cup celery, sliced
1 Teaspoon dry dill weed
Instructions
Bring a large pot of salted water to a boil. Add red potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop into 1� cubes. Place in a medium bowl.
Place eggs in a medium saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel & dice.
In a small bowl, whisk together mayonnaise, milk, distilled white vinegar, green onions, salt and pepper. Pour the mixture over the potatoes, and mix together with the eggs, celery and dill weed. Cover, and chill in the refrigerator approximately 2 hours before serving.