2 1/2 lbs. baking potatoes, (about 7 med. size), cooked & peeled
1/3 c. yellow mustard
1/3 c. juice from a jar of sweet gherkin pickles
1 c. celery, chopped
1/2 c. red onion, chopped
1/2 c. sweet gherkin pickles, chopped
3/4 c. mayonnaise

Put hot potatoes in a large bowl. Add mustard and pickle juice. Mash until smooth. Cool to room temperature. Stir in remaining ingredients until blended. Cover and refrigerate at least 1 hour for flavors to develop or up to 3 days. Makes 6 1/2 cups. Per 1/2 cup serving: 168 calories.