5 lbs. potatoes
1 c. chopped celery
1 med. red onion, chopped
1 med. white onion, chopped
2/3 c. chopped olives
2/3 c. chopped bread and butter pickles
6 hard-cooked eggs, chopped
3/4 c. shredded Cheddar cheese
1/2 c. mayonnaise
1/4 c. mustard
4 tsp. horseradish
4 tbsp. white vinegar
4 tbsp. sweet pickle juice
1/8 c. white wine

Boil potatoes in their skins; cool, peel and chop into small pieces. Combine with celery, onions, olives, pickles, hard-cooked eggs, and cheese. Blend the remaining ingredients together; then mix in with the potato mixture, blending thoroughly. Put into large Pam-sprayed casserole. Bake at 300 degrees for 1 hour. Serve hot.