Fourth Of July Potato Salad - cooking recipe

Ingredients

2 lb. red potatoes
5 hard-cooked eggs
1/2 c. diced celery
1/2 c. diced onion
1/2 c. diced sweet gherkins
1 c. mayonnaise
2 Tbsp. vinegar
1 Tbsp. prepared mustard
1 tsp. salt
1/2 tsp. paprika
1/4 c. sweet pickle juice

Preparation

Scrub potatoes.
Boil in skins until tender.
Peel and dice. (Eggs and potatoes can be boiled together.)
Shell and dice hard-cooked eggs.
In a large bowl, stir together the celery, onion, gherkins, mayonnaise, vinegar, mustard, salt, paprika and pickle juice.
Fold in the potatoes and eggs.
Refrigerate overnight to allow flavors to blend.
Makes about 1 1/2-quarts.