2 1/2 lbs. potatoes (8 to 10)
1/2 c. chopped sweet pickles
1/2 c. chopped onion
1/2 c. mayonnaise
2 tbsp. juice from pickles
1 tbsp. prepared mustard
2 tsp. salt
1/4 tsp. celery seed
3 hard cooked eggs, diced

Boil potatoes, drain and cool thoroughly, then dice. There should be about 5 cups. Add all ingredients, except eggs, and mix together until each piece of potato is coated with dressing and seasonings are well distributed. Then add diced eggs and toss together lightly so as not to break up pieces. Chill before serving. 5 to 8 servings.