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3 pounds red skinned potatoes
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1 cup dill pickles sliced/chopped
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1 1/2 cups diced celery
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6 hard boild eggs, cooled and chopped (optional)
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Dressing
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1 1/4 cup mayonnaise
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3 tbsp minced white onion
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4 tbsp pickle juice
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1 tbsp white vinegar
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1 1/2 tbsp dijon mustard
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4 tbsp fresh dill, minced
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salt and pepper to taste
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