Nancy's Potato Salad

• 3 lb potatoes, peeled, cooked, and cubed
• 1 cup diced onion
• 6 hard boiled eggs
• 1 cup chopped dill pickle
• 1 * DRESSING*
• 1 1/2 cup real mayonnaise
• 1/4 cup prepared yellow mustard
• 1/4 cup dill pickle juice
• 2 tsp sugar
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 tsp dried dill weed

1. Boil potatoes until just done.
2. Do not overcook as you will end up with mashed potatoes.
3. While potatoes are cooking prep your other ingredients: chop your onion, pickles , and peel and chop your eggs.
4. Mix up all the dressing ingredient.
5. When potatoes are cooked, drain them in a colander, rinsing them with cold water to stop the cooking process.
6. Let cool.
7. When cool, cut the potatoes into bite sized cubes.
8. Mix everything together in a large bowl.
9. Refrigerate for at least two hours.
10. Serve and Enjoy!
11. (:

potatoes, onion, eggs, dill pickle, dressing, mayonnaise, yellow mustard, dill pickle juice, sugar, salt, ground black pepper, dill weed

Taken from cookpad.com/us/recipes/361874-nancys-potato-salad (may not work)