INGREDIENTS

1 stove top pot of potatoes (peeled or skin on) – about medium sized potatoes
1 small onion, chopped finely (white or red)
3-4 celery stalks, chopped finely
4 large dill pickles, chopped finely
2-3 hard boiled eggs, cubed
1 tbsp (approx) of pickle juice
2 tbsp (approx) of mayonnaise salt and pepper to taste

METHOD

Boil potatoes, drain when ready (if you can stick a knife in and it comes out clean you are good to go), and chop into bite size cubes.

Mix onion, celery, dill and boiled egg while slowly adding the mayo and pickle juice to the salad.  Depending on your taste you may want to lessen or increase the amounts of mayo or pickle juices (our advice, don’t get crazy with the mayo, just a bit).
Add some salt and pepper to taste, refrigerate till cold and serve!