Dilled Potato Salad

• 1 14 lbs red potatoes
• 3 large hard-boiled eggs, coarsley chopped
• 14 cup chopped red onion
• 14 cup chopped dill pickle
• 14 cup bottled vinaigrette dressing (don't use balsamic)
• 12 teaspoon fresh dill weed or 14 teaspoon dried dill weed
• 12 teaspoon salt
• 1 cup mayonnaise

1. Boil whole unskinned potatoes until tender.
2. Remove the potatoes from heat and dice them roughly.
3. Coat the potatoes with the vinaigrette dressing and let the potatoes cool.
4. Mix potatoes gently with all other ingredients.
5. Refrigerate for serveral hours before serving.

red potatoes, eggs, red onion, dill pickle, vinaigrette dressing, dill, salt, mayonnaise

Taken from www.food.com/recipe/dilled-potato-salad-92945 (may not work)