Potato Salad

This recipe will produce a large amount, good for shop get togethers, or family bar-b-ques.

10 lbs potatoes, washed and scrubbed, with peels on
3 stalks celery, finely chopped
1 can (15oz) black olives, drained and finely chopped
1/2 medium onion, very finely chopped
4 hard boiled eggs, cooled and well chopped
1 jar kosher dill spears, chopped (sub flavor of your choice, and tweak amount if desired)
Pickle juice
Mayonnaise (can use Miracle Whip for a bigger tang)
Mustard


Wash and scrub potatoes. Boil for about an hour, over medium-high heat, until easily pricked by a fork. Drain and slightly cool potatoes. Peel the potatoes. (Yes, it will get messy, make sure to protect your hands from the potatoes, they'll still be quite hot inside - I use an oven mitt to hold the potato while peeling with the other hand. Also, I suggest using the blunt side of a butter knife to peel the skin, rather than using an actual peeler.) Cut each potato into 1/4 inch, bite-size pieces.

Mix in each ingredient, one at a time (excluding pickle juice, mayonnaise, and mustard). When all dry ingredients are mixed, add 2-4 Tbs Pickle juice, 1/2-1 cup Mayonnaise, and 1/2 cup Mustard. Mix gently into potato mix one at a time. Feel free to add or subtract amounts to suit your tastes.

Chill for 4+ hours, or overnight. Serve and enjoy.