StoneGable Potato Salad

This is my grandmother's recipe. The secret ingredient is pickle juice!And please use baking potatoes. Regular new potatoes are too full of water content and get mushy. I don't have amounts and measures, however these are close estimates. I just learned by watching and make this from memory. Start with these amounts and see how they are. You may need to tweek the mayo to potato ratio. It is well worth the try. This seems like a pretty basic recipe, but don't pass it up. This recipe is my most requested picnic food. People love it!

5 lbs russet or BAKING potaotes, boiled whole in jackets, cooled

1 large jar garlic dill pickles (I use Claussen's)

1 large onion, diced finely

3-4 ribs celery, diced finely

1/2 cup shredded carrots

6 hard boiled eggs, diced finely

3 cups mayo

2 TBS mustard

salt and pepper

Remove skins from baking potatoes and dice into large bowl. As you dice the potatoes, splash them with the pickle juice to keep them from browning. Toss the potatoes as you dice. Keep splashing them with pickle juice. Use about 1/4- 1/3 cup.

Put mayo in a bowl ( I use a large wide mouthed ball jar and shake). Add 1/3 cup pickle juice and mustard. This is just a guesstimate. You might need more pickle juice. Mix or shake well. It should be the consistancy of thick cream.

Add mayo to potatoes and coat.Don't be stingy with the mayo. If it doesn't coat it and some to spare~ make more. Add onions, celery and eggs and mix. Salt and pepper to taste.

This is better if made the day in advance for all the flavors to marry. When you make this invite me over!