6 lb. potatoes, boiled in skins, cooled and coarsely chopped
12 eggs, hard-boiled and coarsely chopped
1 1/4 c. mayonnaise to taste
23 oz. (1/2 large jar) dill or sweet pickles (or more), chopped
1/4 c. pickle juice (dill or sweet, your choice)
1 tsp. salt
dash of pepper
1 1/2 tsp. celery seed (not salt)
dash of paprika (for garnish)
1 onion, finely diced or 2 bunches green onions, chopped half way up

Boil potatoes in their skins and hard-boil eggs. (Boiling the day before is not a bad idea because they all have to be well cooled.) Mix everything together except the eggs. When everything is mixed up, add the eggs and mix just enough to stir them in.

Aging this overnight helps the flavor. Lightly dust the top with paprika.