Potato Egg Salad

What you’ll need:

1 1/2 to 2 pounds potatoes, boiled, cooled and cut into

1-inch cubes (7-8 medium potatoes).

6 to 7 hard-boiled eggs, cooled, then cut up.

1/2 cup chopped chives.

2/3 cup chopped celery (optional)

1/2 or 2/3 cup diced dill pickles (you can add desired amount.

2/3 cup cheddar cheese, cut into small cubes (more can be added)

Dressing

1 1/2 cup Hellmann’s mayonnaise (a little more or less, as desired).

2 tablespoons prepared yellow mustard, more can be added if desired.

1 teaspoon paprika.

Fresh dill (as much you you like) if you don’t have fresh dill you can add about 1 1/2 tablespoons of dry dill, it will still be yummy!Salt and freshly ground black pepper to taste.

Instructions:

1. Bring potatoes to a boil in large pot. This should take 15-20 mins. Drain and let cool until you are able to dice them up. (I like to boil potatoes the day before, place in water and put in fridge)

2. Boil eggs, let cool and then peel. (I also boil these the day before and let sit in the fridge)

3. After you’ve cut up potatoes and eggs, place in bowl, add the celery, chives, pickles and cheese.

4. In a medium bowl, mix the mayonnaise, yellow mustard, dill and paprika. Mix well into the potato mixture and season with more salt and pepper if needed. Extra dill and paprika for garnish if desired. Chill for at least 1 hour before serving if potatoes and eggs weren’t prepared night before.