Potato Salad - cooking recipe

Ingredients

10 to 12 large potatoes
mayonnaise
1 large dill pickle
1 tsp. mustard
2 to 3 eggs, boiled
1 tsp. vinegar
1/4 c. (or less) milk
2 tsp. celery flakes
salt
pepper
onions

Preparation

Cook potatoes until tender with peeling on.
Cool potatoes and peel.
Let set until ready to combine with other ingredients. Then cut into small squares.
Dice egg whites small and mash yellows.
Slice dill pickles into small pieces.
Combine in a large bowl, eggs and potatoes.
Combine and mix all other ingredients in a bowl together.
Then pour the mixture over the potatoes and eggs.
Mix gently.
Serve whenever ready or chill first.