C.J.'S Dill Pickle And Olive Potato Salad - cooking recipe

Ingredients

10 idaho baking potatoes
10 eggs
1 cup chopped flat leaf parsley
3 celery ribs
3 green onions (scallions)
1 medium sweet white onion
5 garlic cloves
3 large kosher dill pickles (\"Ma Brown\" are best if you can find them)
1 cup Spanish olives with pimento
1 teaspoon white vinegar
1 cup mayonnaise
salt
pepper
olive juice
pickle juice

Preparation

Boil potatoes. Cool and peel. Chop into 1/4 inch thick small pieces.
Hard boil eggs. Cool and peel. Chop into 1/4 thick small pieces.
Chop fine: parsley, celery, green onions, white onion, garlic, Kosher dills, olives with pimentos.
Mix all ingredients.
Season to taste with olive juice, pickle juice, splash of white vinegar, mayonnaise, salt and pepper.