Potato Salad & Garnishes
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INGREDIENTS:
•) 2 lb. red potatoes, approx. 6-8 medium size potatoes. 
•) 2 hard-boiled eggs, finely chopped
•) 1 Tablespoon mustard
•) 2 - 3 heaping Tablespoon's mayonnaise Less is better, you can't take it out once it's in there.
•) 1/4 -1/2 c. chopped pickles
*) 1/2 c. red or yellow onion, finely diced
•) 1/2 teaspoon celery seed (optional)
•) 1/2 teaspoon dill weed (optional)
•) Salt & pepper to taste
•) Your choice of garnishes: Paprika, celery seed, dill weed (dried or fresh), course black pepper, green olives, parsley, etc.

TO PREPARE:
Wash, peel and dice into 1" pieces or leave skins on, and dice. Boil until fork tender in salted water, drain in colander and set aside to cool. Boil eggs, simmer for 10-12 minutes, cool, peel, dice fine.
In the meantime, while the potatoes and eggs are cooking, mix the remaining ingredients together in medium mixing bowl.
Fold in potatoes, eggs and all ingredients together in a large mixing bowl, until well mixed. Transfer to serving bowl, sprinkle with paprika, dill, or your choice of garnishes.
SERVES 6

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