Recipe for Barfield Potato Salad

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Yield:

Ingredients:

Amount	Ingredient
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)

Instructions:

Instructions: 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.

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