8 lbs. red new potatoes, cooked
2 cups mayonnaise
1/2 cup German style mustard
1/4 cup wine or chive vinegar
1/4 cup fresh dill, finely chopped
1/2 cup chopped pimento
3/4 cup diced white onion
20 slices green onions
2 cups green bell pepper
3/4 cup sliced pitted black olives
1 cup chopped dill pickles
Salt and pepper to taste
Chopped parsley

Wash potatoes and boil with skins on until tender but not falling apart. While potatoes are cooking combine mayonnaise, mustard, vinegar, dill, pimento, onion, green onions, green pepper, olives, pickles, salt and pepper. Remove potatoes when done and slice in half or fourths depending on size. While potatoes are still warm, pour sauce over and toss to coat. May be served warm or refrigerated. Garnish with chopped parsley and slices of red bell pepper if desired. The trick is to add the sauce while the potatoes are still warm. Serves 20-25.