5 lb. russet potatoes
12 oz. Mt. Olive dill pickle cubes
8 hard cooked eggs
1 large Vidalia onion
2 tsp. salt
1 tsp. black pepper
1 tbsp. celery seed
3 cups mayonnaise

Boil potatoes is the skin, drain and cool a bit-just enough to handle, peel and coarsely chop. Pour the jar of pickle cubes over warm potatoes and mix well. Add diced eggs, mix well. Add diced onion, mix well. Sprinkle salt, black pepper and celery seeds over potatoes and mix well. Last add the mayonnaise and mix well.

May be eaten immediately while still warm, flavor is best when chilled covered in the refrigerator overnight.

Note: Mix ingredients in the order given, the pickle juice will absorb into the warm potatoes. Always add mayonnaise LAST if added sooner the oil seals the potatoes and does not allow the flavors to get into the potatoes. By mixing after each ingredient addition, this helps break up the potatoes yet leaves some texture to the potatoes.

Submitted by: Nancy Baxter