Serves: 4
Total Calories: 677

8 to 10 red potatoes small, whole (about 1 pound)
* Part two.
1 cup mayonnaise real
1 tablespoon lemon juice fresh
1/4 cup half and half
3 eggs hard-cooked, chopped
1/2 cup green onion minced
1/4 cup sweet pickle minced
1/4 cup green bell pepper minced or red pepper
1 tablespoon parsley minced fresh
1 teaspoon salt
1/2 teaspoon dill weed dried weed or 2 teaspoons fresh, chopped dill
1/4 teaspoon marjoram dried, crushed
1/2 teaspoon summer savory dried, crushed
1/4 teaspoon black pepper freshly ground
Chopped pimiento (optional)

In a large saucepan, cook unpared potatoes until fork tender (about 20 minutes). After potatoes are cooked, drain, plunge into cold water, and drain immediately. Pare and slice potatoes into medium bowl.

Dressing:
*In a medium bowl, stir together mayonnaise and lemon juice add half-and-half. Stir in eggs, onion, pickles, green or red pepper, parsley, and seasonings until well-mixed. Taste for flavor. (Dressing may taste salty. Do not be concerned potatoes will absorb the salt.) Pour dressing over warm potatoes and toss until well-coated. Cool. Cover and refrigerate until chilled. Garnish with chopped pimiento.

Nutritional Facts:

Serves: 4
Total Calories: 677
Calories from Fat: 435

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