Author Notes: It’s my mom’s recipe. I just played with it a little. —gdendler
Serves: at least 12
Ingredients
Dressing
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2
cups Mayonnaise
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4
tablespoons Cider Vinegar
-
3
tablespoons Milk
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2
tablespoons Yellow Mustard
-
4
teaspoons Kosher Salt
-
1
cup Dill Weed, chopped
Salad
-
3 1/2
pounds Red Potatoes
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1
cup Onions, diced
-
1
cup Carrots, thinly sliced
-
1
cup Celery, thinly sliced
-
4
Hard-boiled Eggs
-
1
cup Sweet Pickles, diced
Directions
- Make the salad at least a day before you plan to eat it. It only improves with age.
- Whisk together dressing ingredients until blended. The dressing will seem to be very salty.
- Place potatoes in a large pot and cover with cold water by about one inch. Add about one tablespoon salt. Bring to a boil over high heat, then reduce heat to a simmer. Cook until tender when pierced by a fork, about 25 to 40 minutes. Drain water, and set potatoes aside until cool enough to handle, though still hot.
- While the potatoes are cooking, prepare the remaining ingredients and place in a large bowl.
- Peel still-warm potatoes, quarter lengthwise and cut into 1/2 inch slices. Add to bowl with other ingredients. Pour dressing over all and toss gently. Allow to cool to room temperature, then refrigerate until cold.