Picnic Potato Salad - cooking recipe

Ingredients

18 medium red potatoes
1/2 c. finely chopped onion
1 c. finely chopped sweet midget pickles
1/2 c. sweet pickle juice
3/4 tsp. salt
1 Tbsp. yellow mustard
2 c. mayonnaise
paprika

Preparation

Cover potatoes in their skin with water in a large pot.
Cook on medium heat until tender.
Drain water and let potatoes cool. Peel potatoes and chop into bite-size pieces.
In large mixing bowl, combine potatoes, onion, sweet pickles, pickle juice, mustard and mayonnaise.
Sprinkle salt onto mixture and stir. Spoon into serving dish and dust lightly with paprika.