Dana Stone
1 kg boiled potatoes, quartered lengthwise, then sliced fine (2-3 mm thick), preferably russets
100 g onion, diced fine
145 g pickles, quartered lengthwise, then sliced fine (sweet are best)
120 g pickle juice
6 hard boiled eggs, quartered lengthwise, then sliced fine
1 tsp celery seed
Salt to taste
250 ml mayonaise
Thoroughly mix all ingredients except mayonnaise together in a large bowl. You will find it much easier to mix these ingredients before adding the mayonnaise.
Stir in mayonnaise.
This dish tastes better after it sits for a few hours to allow the flavors to blend. Will keep for at a week in the refrigerator.
