No Chef Steph

This one is made with roasted potatoes and whatever left overs I had in my refrigerator!   Gold potatoes Olive oil Dried thyme Sea salt Chopped celery Chopped bell pepper Fresh dill Hard boiled eggs Dressing: deli mustard, mayo, apple cider vinegar and maple syrup Roast potatoes in olive oil, salt and dried thyme at 400 for about 20 minutes – flipping half way through; let cool and mix with chopped celery, bell pepper, and fresh dill; pour on maple mustard dressing; fold in eggs   Cheers and God Bless!