Potato Salad - cooking recipe

Ingredients

7 or 8 red potatoes
4 to 5 boiled eggs
1/4 c. mustard
1/4 c. dill pickle juice
paprika
1 large yellow onion
1 to 2 c. mayonnaise
3 dill pickles, chopped
3 to 4 celery stalks, chopped

Preparation

Boil potatoes until tender.
(I bring to a boil for 15 minutes, covered, then turn off the heat but do not remove from the burner.
Let stand on burner until cooled to warm and can be handled easily.
They will be tender, but not mushy.)
Peel and cut into 1/2-inch pieces.
Add chopped onion, celery and pickles. Mix.
Add mayonnaise, mustard and pickle juice.
Mix.
If it seems to dry, add additional mayonnaise (or a little ranch dressing.) Salt and pepper to taste.
Add quartered boiled eggs, reserving one or two to slice on top.
Mix.
Top with sprinkle of paprika.