- 5 pounds small red salad potatoes (unpeeled)
- 6 eggs
- 2 ribs celery, diced
- 6 to 8 kosher dill pickle spears, diced
- 2 tablespoons dried dill or about 3 tablespoons chopped fresh
- ½ jar (1 pint) Marzetti's Slaw dressing
- ½ cup Hellman's mayonnaise
- Sprinkle of kosher salt
- 1 - 2 tablespoons dill pickle juice
- Additional dill for garnish
Wash potatoes and place in a large pot. Place eggs in pot with potatoes. Cover potatoes and eggs with water and cook until potatoes are tender but not mushy, 20 to 25 minutes. Remove potatoes and eggs from stove and drain off water. Peel potatoes and cut into quarters, placing in a large bowl. Peel and chop eggs, placing eggs in bowl with potatoes.
Add diced celery, pickles, dill, coleslaw mix, mayonnaise, and salt. Mix ingredients thoroughly, adding more coleslaw dressing, dill and / or mayonnaise if desired. Add pickle juice. Transfer salad to a serving bowl and sprinkle with dill. Cover and chill until ready to serve.