Free Spirit Potato Salad

• 8 whole Medium Sized Red Potatoes
• 3 stalks Celery
• 12 whole Radishes, Sliced
• 1 whole Small Red Onion, Diced
• 1 can 4 Oz. Sliced Black Olives
• 5 Tablespoons Mayonnaise, Heaping
• 3 Tablespoons Tarragon Vinegar
• 1 Tablespoon Sugar, Heaping
• 2 Tablespoons Fresh Dill, Chopped

1. FOR THE SALAD:
2. Boil the potatoes whole until just done but not falling apart. Remove from water and set aside to cool slightly. After cooling, cube the potatoes and place in a serving bowl.
3. Next, dice the celery, radishes and red onion and add to the potatoes. Add sliced black olives.
4. FOR THE DRESSING:
5. Whisk together the mayonnaise, vinegar, sugar and fresh dill. Salt and Pepper to taste.
6. Pour dressing over the potato mixture and gently toss; attempting to not destroy the cubed potatoes.... Mixing together while the potatoes are still a bit warm helps all the flavors meld together better, but makes it harder to keep the potatoes in cubes. Just be gentle!
7. Refrigerate and serve with a sprig of dill. Imagine the clear blue waters of the Caribbean....and Jost van Dyke!

red potatoes, stalks celery, red onion, black olives, mayonnaise, tarragon vinegar, sugar, fresh dill

Taken from tastykitchen.com/recipes/salads/free-spirit-potato-salad/ (may not work)