Richards Potato Salad Recipe

Directions:

1. Mix the dressing and refrigerate until needed.
2. Cook, cool down by refrigeration, peel and dice the potatoes. Cover and return them to the refrigerator.
3. Chop the celery, onions, dill pickles and olives. Add these to the diced potatoes.
4. Toss the vegetables, adding the salt and white pepper.
5. Add the chopped egg and dressing and fold them into the potato mixture.
6. As soon as the vegetables are coated with dressing stop stirring. Use the back of a large spoon to smooth down the surface of the salad.
7. Refrigerate salad prior to serving.