There are a zillion ways to mix and match a potato salad recipe (the latest issue of Food Network magazine has a pullout for 50 different ways to make potato salad - 50!), but this is one is my favorite!
Mom's Potato Salad
6 medium potatoes, boiled and peeled
4 eggs, hard boiled and chopped
2 medium stalks celery, chopped
1/2 medium onion, chopped (or 4 green onions, chopped)
1/2 c. chopped dill pickles
2 Tbsp. pickle juice
1 Tbsp. yellow mustard
1 tsp. dried dill
1 tsp. celery salt
pepper to taste
1 - 1 1/2 c. light mayo
Mix all ingredients, adding mayo until desired consistency. For best results, chill for at least 4 hours to allow flavors to meld.
You can peel the potatoes before or after boiling. I peeled mine after boiling.
(And then because I had zero patience that day, I just half-peeled
the potatoes and left the skins on. And told myself it was for color.)