12 Large potatoes
6 Eggs
3 Ribs of celery
2 Kosher dill pickles
1 Medium onion
1 Can black olives
2 Cups mayonaise
3 Tablespoons pickle juice
Preparation:
Boil potatoes and eggs. Finely chop onions. Chop all other veggies corsely. Peel potatoes and eggs and chop corsely. Mix all together and chill for at least 6 hours, overnight is best.
