Ingredients:
4 cups whole pearl/mini potatoes cooked diced with skin on
2 hardboiled eggs shelled diced
GF honey mustard
1 tbsp dried dill
1/2 tsp paprika or cayenne or fresh red thai chillies minced
1/2 tsp fresh ground black pepper
6 green olives pitted diced
Substitute olives with a large pickle for your preference.
Optional: 1/4 cup onion minced
Optional: 1 spring of green onion finely sliced
Mix all ingredients together in a large bowl. Add salt if you'd like. But the salad tastes good without. Add more honey mustard if you prefer more dressing.
