Ingredients
4
eggs
2
packages (20 oz each) refrigerated red-skinned potato wedges or diced potatoes with onions
1
cup sliced celery (1 1/2 to 2 stalks)
1
cup chopped red bell pepper (1 medium)
1 1/2
cups mayonnaise or salad dressing
2
tablespoons chopped fresh dill weed
1/4
cup yellow mustard
2
teaspoons sugar
1
teaspoon salt
Preparation
In 1 1/2-quart saucepan, place eggs; add enough water to cover by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain. Peel eggs; coarsely chop.
Meanwhile, in 3-quart saucepan, heat 4 cups water to boiling. Reduce heat to medium. Add potatoes; cook 5 to 8 minutes or until tender. Drain; rinse with cold water to cool. Drain well.
In large bowl, mix cooled cooked potatoes, the celery, bell pepper and chopped hard-cooked eggs. In small bowl, mix all dressing ingredients until well blended. Add dressing to salad; toss gently to coat. Cover; refrigerate at least 1 hour before serving.
