Jewish Potato Salad - cooking recipe

Ingredients

small red potatoes, boiled
water
vinegar
onion
dill pickles
mayonnaise
oil

Preparation

Boil potatoes until tender.
Skin off peelings gently while potatoes are still hot.
Carefully slice potatoes as thin as possible, still having consistency.
Pour oil and vinegar over potatoes.
Mix evenly, trying not to break potatoes.
Add well chopped dill pickles, using shredder.
Add onion to taste. Finally add salt and pepper and large spoonful or two of mayonnaise.