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Harper's Own Potato Salad

List of Ingredients




As many Potatoes as needed
Mayonnaise
Pickle Juice*
Garlic Powder
Sliced Celery (leaves included)
Sliced Carrots
Chopped Pickles, opt.
Sliced Black Olives, opt.
Hard cooked Eggs (reserve 2 for garnish)
Dill Weed
Salt, to taste
Freshly Ground Black Pepper
Dark Mustard, opt.
Sour Cream, opt.

Recipe



*The flavor of this salad all depends on the type of pickle juice used. I will only use the refrigerator-type Garlic Kosher Dills (Claussen's).
This is one of those 'non recipes' because I never measure any of the ingredients. Use your common sense on amounts.
Cook potatoes in jackets until tender, drain and cool.
In a large bowl, stir together mayonnaise, pickle juice, seasonings (Garlic Powder, Dill, S & P) till smooth. If desired, stir in some mustard (abt 1 t) and/or sour cream (abt. 2 T).
Peel potatoes and cut into chunks. Add to dressing, along with sliced vegetables (carrots, celery, pickles, olives).
Gently stir in several chopped boiled eggs.
Spoon into serving bowl, top with sliced boiled eggs and parsley, if desired. Cover and refrigerate until serving time.