Barfield Potato Salad recipe

Ingredients:
8 x red potatoes (peeled, quartered and boiled)
6 x hard boiled eggs
(chopped)
6 tbl prepared mustard
1/4 cup ranch salad
dressing
1/4 cup mayonnaise (or enough for desired
consistency)
1/4 cup dill pickle relish, drained
1/2 cup sliced
olives, drained
1 sm white onion diced
salt and pepper to
taste
Garnish:
2 x dill pickles (quartered)
olives (sliced in
half)
2 x eggs (hard-boiled)
paprika

Procedures:
* Mash cooked potatoes
to a chunky state.
* Combine all ingredients and mix well.
*
Place in a serving bowl and smooth out the top.
* Garnish:

Slice the eggs into thin slices, in the shape of overlapping fans (one on
top of the other).
* Place in the center of the bowl.
*
Quarter the pickles and place evenly in a circle around the eggs.
*
Place a half of an olive between each pickle.
* Sprinkle all over
lightly with paprika.
* Chill before serving.