Potato Salad


8 Medium Sized Potatoes, boiled, cooled and cubed
6 Boiled Eggs, peeled
½ Onion, diced
1 Bell Pepper, chopped
2 Cups Mayonnaise
2 Tablespoons Dijon Mustard
2 Teaspoons Dried Dill
1 Teaspoon Celery Seeds or ½ Cup Chopped Fresh Celery
2 Tablespoons Milk


In a large pot, boil potatoes until tender, but not over cooked or mushy. Chill the potatoes. In a medium pot add the eggs to boiling water and boil for 13 minutes then cool in cold water. Peel eggs when cool.

Seed and chop the bell pepper. We use orange or yellow peppers but green is also great. Dice the onion. Put potatoes, chopped eggs, onion and bell peppers in a large bowl.

In a small bowl mix the mayonnaise, Dijon mustard, dill, celery seeds, salt, pepper and the milk. You may need to make a bit more of this dressing depending upon your tastes.

Gently fold the mayonnaise mixture with the potatoes. Lightly sprinkle paprika over the top of the salad and chill for at least 3 hours to combine the flavors.

Servings: 8-10
Recipe Difficulty: Easy
Preparation Time: 25 Min.
Cooking Time: 10 Min
Country: USA