Makes 6 Servings
Cooking + Prep Time: 55 minutes + overnight chilling time



4 peeled, then boiled & cubed potatoes, russet
3 chopped eggs, hard-cooked
1 x 10-oz. can of vegetables, mixed
1/2 cup of mayonnaise, reduced fat
1/2 tsp. of each of pepper, black; mustard, ground; lemon juice,
fresh; dill weed, dried
5 tbsp. of pimento-stuffed, chopped olives, green

Salt, kosher & pepper, black as desired

Add water to large pot and salt lightly. Bring to boil.
Cook the potatoes for 12-15 minutes, till firm but tender.
Drain, then cool the potatoes and cut in cubes.

Place the eggs in medium pan.
Cover using cold water. Then bring to boil before immediately removing them from the heat.
Cover the pan. Allow eggs to stand in the hot water for about 10-12 minutes.

Remove from the hot water. Allow eggs to cool.

Peel eggs and chop them. Toss with potatoes and other vegetables in large sized bowl.

In separate, medium bowl, combine mayo with 1/2 tsp. each of pepper, lemon
juice, ground mustard, green olives and dill weed.

Blend by stirring. Pour this dressing over potato mixture.

Season as desired and toss, coating well.
Cover bowl.

Place in refrigerator overnight.
Serve the next day.

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