Debbie's savory potato salad ND

5 lb red Potatoes, raw
3 1/2 Best Foods Canola Mayonnaise
2 1/2 Tbsp Yellow Mustard
2.1/2 tbsp white Vinegar
1 tsp Salt
3/4 tsp Seasoned pepper, Lawry's
1 tsp Dill weed, dried
1 cup, chopped or shredded Carrots, raw
3 cup, diced Celery, raw
3/4 cup, chopped or diced Dill Pickles
1 Med. Green Bell Pepper (chopped)
12 stalks chopped Green Onion
4 ounces Olives, Black, Sliced
10 large Hard Boiled Eggs

This is best made the day before making the day of the event easier. Before bringing to any gathering leave some in dish at home. if there is any leftover you can split it up with friends and family generously knowing you have some for yourself at home. many times there is nothing left.

Heat one inch of water to boiling in a Dutch oven. Carefully add red potatoes, cover and return to boiling. Reduce heat and simmer for 30-35 minutes until potatoes are tender but a slightly firm. Meanwhile mix mayonnaise, vinegar, mustard, salt and pepper in a large bowl. Chop veggies and add to the large bowl with remainder of ingredients. Drain potatoes and cool slightly. Using same pot heat eggs and water to boiling. turn off heat and leave covered for 18 minutes. While waiting cut potatoes into cubes and add and stir into the larger bowl with mixture as you go. Making sure to fully mix together. Stir in chopped eggs and refrigerate at least 4 hours or overnight is best. Stir occasionally to cool faster. Stir before serving.

Serving Size: 30 1/2-cup servings