Not Your Mother’s Potato Salad Friday, January 24, 2014

Ingredients

4 cups cooked potatoes, peeled and cubed
1 cup mayonnaise
2 tablespoons dill pickle juice
1/4 cup dill pickles, chopped fine
1-2 teaspoons kosher salt, to taste
2 stalks celery, chopped
1 small onion, chopped
1 teaspoon black pepper
2 hard cooked eggs, chopped

Directions

In a large mixing bowl, combine all ingredients, mixing gently, but thoroughly to combine. Cover and chill for at least two hours before serving.

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