Deliciously Dill Potato Salad

Ingredients

• 6 large russet potatoes, peeled and cubed
• 2 tablespoons sea salt (for boiling potatoes)
• 2 tablespoons yellow mustard
• 1 3/4 cups mayonnaise
• 8 baby dill pickles, chopped
• 5 hard boiled eggs
• 2 cans (2.25 ounces) black olives, sliced
• 2 cloves fresh garlic, minced
• 1/2 cup fresh dill, chopped
• 2 1/2 tablespoons sea salt
• 2 tablespoons fresh-cracked black pepper

Instructions

1. Place eggs in a medium pan and cover with water. Boil for about 10 minutes.
2. Peel and cube potatoes (about 1/2 inch cubes). Place in large pan and cover with water. Add 2 tablespoons of salt and bring to a boil. Boil for about 25 minutes, or until potatoes are cooked to desired texture.
3. While potatoes are boiling, peel shells from boiled eggs and place in refrigerator to cool while preparing the rest of ingredients.
4. Dice pickles, mince garlic, chop dill, open and drain black olives.
5. Check potatoes. If done, remove from heat and drain well in a large collander.
6. Dice boiled eggs.
7. Place potatoes in a large mixing/serving bowl. Add mayonnaise, mustard, salt and pepper. Mix in all other ingredients gently until well blended.
8. Serve and enjoy!