8 medium potatoes cubed
1 c. mayonnaise
1/2 c. dill pickle relish
1 1/2 tsp. dill pickle juice
1 small can sliced ripe olives, drained
2 tsp. prepared yellow mustard
1/2 c. diced celery
1 tsp. dill weed
1/2 tsp. salt
1/4 tsp. paprika

Cover potatoes with salted water and cook until tender. Drain and cool. In small bowl mix remaining ingredients pour over cooled potatoes and toss to coat. Refrigerate several hours before serving.