Servings: 10 to 12

4 Cups Potatoes, cooked, peeled and diced Celery, chopped 1/4" 4 Cups Potatoes, cooked, peeled and diced Celery, chopped ¼"
3/4 Cups Onions, chopped ¾ Cups Onions, chopped
1/2 Cup Green pepper, chopped 1/4" ½ Cup Green pepper, chopped ¼"
1/2 Cup Celery, Chopped ½ Cup Celery, Chopped
1 2.5oz Can Pimentos, diced fine 1 2.5oz Can Pimentos, diced fine
3/4 Cups Black Olives, ripe, sliced ¾ Cups Black Olives, ripe, sliced
2 Tablespoons Dill Pickles, finely Chopped 2 Tablespoons Dill Pickles, finely Chopped
2 Eggs, Hard Boiled, Chopped 2 Eggs, Hard Boiled, Chopped
 
Dressing: subheading: Dressing:
1 1/2 Cups Mayonnaise 1 ½ Cups Mayonnaise
2 Tablespoons Apple Cider Vinegar 2 Tablespoons Apple Cider Vinegar
1 Tablespoon Sugar 1 Tablespoon Sugar
1 Tablespoon Dijon Mustard 1 Tablespoon Dijon Mustard
1/2 Tsp Dill weed, Dried, ½ Tsp Dill weed, Dried,
1 Tsp Fresh Dill Weed 1 Tsp Fresh Dill Weed
2 Tsp Seasoning salt 2 Tsp Seasoning salt
 
Garnish: subheading: Garnish:
Paprika, Chopped Parsley, Radish Roses, Green Onions, and/or Avocado slices. Paprika, Chopped Parsley, Radish Roses, Green Onions, and/or Avocado slices.

Salad: subheading: Salad:
Place Potatoes, Green Peppers, Celery, Pimentos, Olives, Pickles, Eggs, and Onions in a large bowl.
Dressing: subheading: Dressing:
In a medium bowl add the Mayonnaise, Cider Vinegar, Sugar, Dill Weed, Seasoning Salt and mix well.
Combine: subheading: Combine:
Pour the Mayonnaise Dressing over the potatoes and mix well.