1Tbspdill pickle relish or finely chopped dill pickle
1tspdried dill weed for garnish
Instructions
Peel potatoes and chop them in half or thirds in similar sized pieces. Place in a large saucepan; cover with water. Cover and heat until boiling; reduce heat. Cook 15-20 minutes until barely fork tender. Drain the water and set aside. Allow potatoes to rest while you prepared salad dressing.
While the potatoes are boiling, hard cook the eggs in your preferred method.
Chop celery and onion and add to a large bowl.
Combine mayonnaise, vinegar, mustard, sugar, salt and pepper in a large bowl. Chop eggs into small pieces and stir into the mixture. Dice potatoes into bite-sized pieces and fold into the dressing. Sprinkle with dill weed.
Cover and refrigerate at least 4 hours until chilled.