Ingredients
• 2 lb pounds red or white potatoes cooked in their jackets, cooled, peeled and cut into ¼ inch dice
• 1 cup cold cooked carrots, cut into ¼ inch dice
• 6 diced Tymek’s dill pickles
• 3 tablespoons finely chopped green onion
• 2 apples peeled and diced
• 6 hardboiled eggs diced
• Salt and pepper to taste
• 300 ml Mayonnaise
• 2 tbs mustard

Instructions
In a large bowl, toss potatoes, carrots, Tymek’s pickles, green onion, apples, eggs and mayonnaise and mustard. Add salt and pepper according to taste. Refrigerate for minimum 1 hour before serving. Makes 6-8 servings.