Red Skin Potatoes | Green Pepper Hard-Cooked Eggs | Celery Onion | Pimento Stuffed Olives
DRESSING Mayo | French's Yellow Mustard Salt | Black Pepper
GARNISH Fresh Dill | Paprika
Add whole potatoes, salt and water to a large pot and bring to a boil. Reduce heat and simmer for 20 minutes. Cube and place the potatoes in a large bowl.
Chop vegetables and place them into a large bowl. Drain and slice olives, add to the bowl, along with the eggs and potatoes and stir to combine.
Whisk mayonnaise, mustard, salt and pepper together. Add to the potato salad, stirring well. Sprinkle with paprika, garnish with dill, cover, and refrigerate overnight.