| 3 Pounds Potatoes, Cut Into Chunks | 5 Hard Boiled Eggs, Chopped |
| 3 Stalks Celery, Chopped | 1 Cup Mayonnaise |
| 2 Large Dill Pickles, Chopped | 1 Tablespoon Mustard |
| 3 Tablespoons Pickle Juice From Jar | 1/2 Teaspoon Salt |
| 6 Ounces Sliced Olives | 1/4 Teaspoon Pepper |
| 1/4 Cup Red Onion, Finely Chopped | Fresh Chopped Dill, To Taste, Optional |
Cover potato chunks with water and boil until tender but not falling apart. Drain and refrigerate until cooled. In a large bowl, combine all ingredients. For best results refrigerate potato salad overnight.
The original recipe called for red potatoes, Yukon gold are good as well. Use russet for a more traditional potato salad.
2018 Recipe - April Ferre - from www.wonkywonderful.com.
"It is no secret that I love tri tip. That may be an understatement. My karate dojo has been doing a BBQ fundraiser for a few years now that included tri tip, chicken, baked beans and potato salad. All of it is wonderful. I buy two dinners for myself each time. But my favorite part ... the potato salad! Best potato salad I've ever had. So naturally, I went looking for a copy cat recipe. This recipe comes very close." - April Ferre
