Sweet Pickle Potato Salad

By carvalhohm

Ingredients

• 5 pounds red potatoes, washed and cut into 1-inch chunks
• 2 cups mayonnaise
• 1 (12 ounces) jar super-sweet dill pickles, drained and chopped, with juice reserved
• 8 hard-boiled eggs, chopped
• 4 celery stalks, chopped
• 1 tablespoon salt
• 1 teaspoon black pepper

Preparation

Step 1

Place potatoes in soup pot and add just enough water to cover them. Bring to boil over high heat then reduce heat to medium and cook 12 to 15 minutes, or until fork-tender; drain. Allow to cool slightly then place in large bowl.

Add remaining ingredients, including reserved pickle juice; mix well. Cover and chill at least 2 hours before serving.

Notes:

If you like extra-moist potato salad, then add extra cup of mayonnaise before serving.