Patio Potato Salad - cooking recipe

Ingredients

7 medium size red potatoes (3 lb.)
3 boiled eggs, chopped
1 c. chopped sweet pickles

Preparation

Cook potatoes in boiling water to cover, about 30 minutes. Drain and cool slightly.
Peel and cut into 1/2-inch cubes. Combine potatoes, chopped eggs, pickles and salad dressing which follows.
Toss gently.
Cover and chill. Sprinkle with paprika.