10-12 brown russet potatoes
4-5 large eggs
cut up dill pickles or sweet relish
1 (6 oz.) can whole pitted black olives
1 (8 oz.) tub dairy sour cream
1/2 medium onion, chopped
mustard and mayonnaise (as much as you prefer
salt and pepper, to taste

Wash, peel and cut up potatoes into cubes. Put in pot on stove to boil until done. Boil eggs and peel while still warm.

In a large bowl add chopped pickles or relish, olives, dairy sour cream and chopped onion. Mix well. When potatoes are done add them to the mixture. Peel eggs and cut into small pieces and add. Finally add mayonnaise and mustard to taste and season with salt and pepper if needed. Mix well.

Serve warm or cold.

Note: Lasts for up to 3 days in refrigerator.

Submitted by: Stacey Smith