2 1/2 lb. baby red potatoes
3 heaping tbsp. sweet pickle relish
2 large tbsp. Grey Poupon mustard
1 large red onion, diced
1 dozen boiled eggs, chopped
1/4 cup milk
2 cups real mayonnaise (Kraft)
1 tbsp. dill weed (dry from the spice aisle)
fresh Italian parsley (a good handful)
salt and pepper, to taste

Boil red potatoes until easy to cut with a knife but kind of firm. Cool off slightly and cut into bit size pieces (with the skin on) and season with salt and pepper. Place in large bowl.

Mix the sweet pickle relish with the mustard and mix with potatoes. Mix in diced red onion, chopped boiled eggs, milk and mayonnaise. Add in the dill, one teaspoon at a time. I just put dill in until I can see the dill weed throughout the entire bowl (It will give the mayonnaise a slight green color).

Then chop up the parsley (about a cup) and mix in at the end. Salt and pepper to taste!! If it looks too dry, put another splash of milk and another 1/2 cup mayonnaise if needed.

Note: I have tried this with different types of mustard and it never turns out as good.

Submitted by: Colleen