Friday, August 21, 2009

Potato Salad

2 eggs, boiled and chopped
4 med. potatoes, diced and cooked
2 tablespoons GFCF mayonaise
2 teaspoons yellow mustard
2-3 tablespoons dill pickle cubes/relish

Spoon mixture of mayonaise, mustard, and dill relish into cooled potatoes and eggs to gently coat. Salt to taste. Serves 4-6.

{This is my absolute favorite potato salad recipe.}