Julie'S Potato Salad - cooking recipe

Ingredients

5 lbs red potatoes
small jar of diced sweet pickles
3 boiled eggs
3 Tbsp mustard
6 Tbsp mayonnaise or more
Olives (green)
Freeze dried chives
Salt and pepper to taste

Preparation

Wash and cut potatoes leaving skin on them. Cook just until tender.
Drain well, let cool. Add eggs and pickles, mustard and mayonnaise. Mix well. Pour into glass bowl.
Decorate with sliced green olives and chives.