1 qt. water
2 tbsp. minced dried onion
1/2 tsp. salt
1/4 c. mayonnaise
4 hard cooked eggs, peeled and chopped
2 tbsp. sweet pickle juice
1/8 tsp. pepper
8 med. potatoes, peeled and cut into 3/4 inch cubes
1 c. finely chopped sweet pickles

Bring water, dried onion and 1/2 teaspoon salt to boil. Add potatoes and cook, covered, for 10 to 15 minutes or until potatoes are tender. Drain well; cool slightly.

In large bowl, combine mayonnaise, pickle juice, pepper and dash of salt. Add potatoes, eggs and chopped pickles. Toss lightly to mix. Season to taste. Serve warm or cold. Makes 12 to 14 servings.

Garnish: Line bowl with collard leaves and top the salad with hard cooked egg slices.