8 med. potatoes
8 sweet pickle chips
3 hard boiled eggs

1 1/2 c. mayonnaise 1/3 c. spicy brown mustard 1/8 c. vinegar 2 tbsp. parsley flakes 1/2 tsp. thyme 1/2 tsp. basil 1/2 tsp. tarragon

Peel potatoes and cut up into bite sized chunks. Boil in water for 15 minutes (or until soft). Drain and chill in refrigerator (at least 2 hours). Chop pickle chips into tiny pieces. Add to chilled potatoes. Peel shell from eggs and chop into tiny pieces and add to salad. In small mixing bowl, combine mayonnaise, mustard, vinegar and spices until thoroughly mixed. Add to potatoes until salad is coated with dressing. Chill.