4 c. hot, diced potatoes
1/4-1/2 c. Italian dressing
1/2 tsp. salt
1/4 c. chopped onions
1 c. finely cut celery or cucumber or both
2 hard cooked eggs, chopped
1/4 c. sweet pickles, chopped
1/4-1/2 c. sweet pickle relish
1/4 c. (about) sweet pickle juice
1/4 c. mayonnaise
1-3 tsp. prepared mustard (or to your taste)
More sat, if needed

Cook potatoes just until they are tender. You can save your poor little fingers if you peel and cut the potatoes up before boiling. DO NOT BOIL TO MUSH STAGE! Put potatoes in large bowl and sprinkle with the salad dressing (Italian) and the 1/2 teaspoon salt. Mix this a bit. Cover and chill.

Add onion, celery or cucumber, chopped eggs, pickles and salad dressing. Mix, then add the pickle juice and mustard. You don't want this to be sloppy, so go easy on the juice. This yields about 6 cups of salad.