Garden State Salad

• 2 medium potatoes
• 1 small bunch romaine, torn
• 2 large tomatoes, cut into wedges
• 1 cup diced cucumber
• 1/2 cup chopped celery
• 1/2 medium green pepper, cut into strips
• 1 small carrot, shredded
• 3 hard-boiled large eggs, chopped
• 1/2 cup pitted ripe olives
• 3 radishes, sliced
• 1-1/2 cups mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons red wine vinegar
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

1. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce hear; cover and cook for 15/20 minutes or until tender but firm. Cool for 15-20 minutes or until easy to handle.
2. Peel and cube potatoes; transfer to a large bowl. Add the romaine, vegetables, eggs, olives and radishes. In a small bowl, combine dressing ingredients and stir well. Serve with the salad.

potatoes, romaine, tomatoes, cucumber, celery, green pepper, carrot, eggs, olives, radishes, mayonnaise, mustard, red wine vinegar, sugar, salt, pepper

Taken from www.tasteofhome.com/recipes/garden-state-salad/ (may not work)