Jewell'S Potato Salad - cooking recipe

Ingredients

8 small potatoes (about 2 lb.)
6 hard-boiled eggs
3/4 c. mayonnaise
5 tsp. mustard
1/3 c. pickles, diced
2 Tbsp. pickle juice
1/3 c. onions, chopped

Preparation

Boil potatoes until fork inserts smoothly.
Skin and dice potatoes.
Peel and dice eggs.
Put in large bowls.
Stir in all other ingredients.
Makes about 2 quarts.