Ingredients
- 5 lbs Potatoes
- 8 to 10 hard boiled Eggs
- 4 sticks Diced Celery
- 6 Diced Dill Pickles
- dried or fresh Onions
- ½ tsp Celery Salt
- 1 tsp Parsley
- 1 tsp Season Salt
- 1 tsp Pepper
- 1 tsp Salt
- 1 ¼ cup Whipped Salad Dressing
- 2 Tbsp Mustard
- ¼ cup Pickle Juice
Directions
- Wash potatoes and place in large pot. Add water to submerge the potatoes
- Bring to a boil then turn down the heat to medium heat. Cook until tender
- Drain and set potatoes on a cookie sheet and let cool
- While potatoes are cooking and cooling, prepare celery, pickles, and onion and place in a large mixing bowl. (Add onions to taste)
- Boil, peel, and cube the eggs then add to the mixing bowl
- Once potatoes are cooled to touch, peel and cube them and add to the mixing bowl
- Mix the first five ingredients together gently
- Add the next five ingredients (seasonings) and stir together gently
- Add the remaining ingredients and stir together well
- Refrigerate at least 2 hours before serving
- Add additional seasonings or dressings to taste
