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4 CUP DICED COOKED POTATOES, L TEASPOON SALT, 1/4 T. PEPPER, 1
MED. ONION, 1/2 C. CELERY, 1/2 C. SWEET PICKLES, 4 HARD COOKED EGGS, 1/4 C.
PICKLE JUICE OR 2 T. VINEGAR, 1 -3 T. MUSTARD, 1 C MAYONAISE.
COMBINE POTATOES AND EGGS. BLEND JUICE AND MUSTARD
WITH MAYONAISE. ADD TO POTATO MIXTURE. COVER, REFRIGERATE OVERNIGHT.
SERVES 8.