Potato Salad
Ellen Jackson
- Potatoes chopped (cook and cool one medium potato for each serving)
- 4-6 hard boiled eggs chopped
- 1/4 - 1/2 cup onion finely chopped
- 1/2 - 1 cup dill pickle chips chopped
- olives - sliced (optional)
Marinate onion in 2 Tbs pickle juice. Add 2-3 cups Mayonaise, 1/2 Tbs prepared mustard, garlic powder, paprika, salt and pepper to taste.
Mix with chopped ingredients and refrigerate.