INGREDIENTS
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2 large Russet potatoes...peeled and cut into 3/4” cubes
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1/2 of a medium onion diced
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1 stalk of celery diced
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1 heaping teaspoon dill relish
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1 teaspoon pickle juice
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4 teaspoons white vinegar
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1 tablespoon yellow mustard
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3/4 to 1 cup Best Foods Mayo
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Salt and pepper to taste
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3 boiled eggs...whites chopped