Serves 4-8 as a side dish
2.5 pounds potatoes
1 medium onion diced
2 celery stalks, split and sliced 1/4" thick
2-3 hard boiled eggs, diced
1-2 dozen Dill pickle chips diced to 1/4", or 1 medium whole dill pickle diced, or use dill rellish
salt to taste
Peel and slice the potatoes and place in a pot and cover with water. Add the diced onion and boil over medium heat and add about 1 tsp salt and 1-2 tsp of garlic powder (both to taste). Cook till the potatoes are tender when pierced with a fork. Drain the liquid (can be reserved to make a potato soup if you stir the potatoes often while cooking).
In a bowl while the potatoes are cooking add the dill pickles, boiled eggs, celery, about 1/3 to 1/2 cup of mayonnaise, 2-3 tbsp of mustard and mix well. Add the drained potato/onion mixture and stir till well blended. Taste to see if there is enough salt, mustard and mayonnaise. Once satisfied with the mixture sprinkle a little paprika on top then cover it and refrigerate for a few hours, serve chilled. This can be made the night before and will taste even better as the flavors meld.
The celery adds a nice crunch to vary the texture, but if you do not like it you can leave it out or add it to the potatoes and onions in the pot to get the flavor without the crunch. You can also add carrots to the pot to cook, if you want the flavor or need to eat more vegies. Pimentos can be added to the uncooked ingredients if you like them, or have some that you want to use up.
For a variation of this recipe replace the mayo and mustard with my Ranch Dip Recipe.