3 lbs of red potatoes
3/4 cup chopped white onion
3/4 cup chopped red bell pepper
3/4 cup chopped celery
1/2 cup chopped pickles
3 hard boiled eggs chopped
2 tablespoons pickle juice
1 tablespoon cider vinegar
3/4 cup light mayo
salt and pepper to taste
1. In a large pot cover 3 lbs. of unpeeled red potatoes with salted cold water and bring to a boil over high heat. Cook until they are easily pierced with a skewer, about 40 minutes.
2. Meanwhile, combine onion, pepper, celery, dill pickles, and egg in large bowl.
3. Drain potatoes and cut into half-inch pieces while still warm. Transfer into the bowl and sprinkle with 2 tablespoons pickle juice and vinegar. Toss salad gently with mayo. Season with slat and freshly ground pepper. Sprinkle with a little dill and chill before serving.
*Use low fat mayo and you won't feel guilty about eating this yummy salad!