What's a barbeque without a creamy potato salad? Here's an easy recipe that tastes so fresh and is so quick, you'll never want store-bought again.

Ingredients

3 lb. red potatoes
2 tsp. dry mustard
2 ribs celery, chopped
1 med. onion, chopped
6 to 8 med. sweet pickles, chopped
1 tbsp. fresh dill or 1 tsp. dried dill weed
1/2 c. mayonnaise or salad dressing
2 tbsp. wine vinegar or cider vinegar
Hard boiled eggs, if desired
Paprika
Salt, pepper to taste
Garlic powder to taste

Procedure

Cook potatoes with skins on, until just tender. Peel while hot, cube and sprinkle with dry mustard. Cool in refrigerator. Add celery, onion, sliced sweet pickles and dill weed.

Thin mayonnaise with vinegar and stir into above ingredients. Add salt and pepper and garlic powder. Slice hard boiled eggs on top of finished potato salad and sprinkle with paprika. Serves 6 to 8.