Potato Salad

• Difficulty: Medium

Ingredients

• 1/4 cup sweet onion (finely diced)
• 1/2 cup dill pickles (diced)
• 1 celery rib (diced)
• 2 tbsp fresh dill (diced)
• 10 medium size red potatoes
• 5 eggs
• 2 cup maccaroni (uncooked)

Dressing

• 1/2 cup mayonaise
• 1/2 cup pickle juice
• 2 tbsp mustard
• salt and pepper to taste
• 1 tsp celery seed

Instructions

1. *Quarter and boil 10 medium sized red skinned potatoes in just enough water to cover them.
2. *When the potatoes are tender, drain, rinse and cool completely. Then remove skins. Cut potatoes into 1 inch cubes.
3. *Boil 5 eggs until done. About 10 minutes at 7,000 feet altitude, about 5 minutes at sea level. Cool completely. Peel and chop in small pieces.
4. *Boil 2 cups of uncooked small macaroni or other preferred pasta. Drain and rinse with cool water.
5. *Combine the potatoes, eggs, and pasta with the rest of the ingredients.
6. Combine all the dressing ingredients and pour over the potato salad. Mix and chill.