Potato Salad has been a tradition since family get together’s at my grandparents, the Conklins. Each of us has a little different version, but it’s basically the same dish, a mayo based potato salad. I think Emily doesn’t use any onions, and that’s fine. Omit or add any crunchy veggie you like.

2 1/2 pounds Russet potatoes
1 cup mayonnaise
2 teaspoons salt
1 teaspoon pepper
2 tablespoons dill pickle juice
1/4 cup chopped dill pickles
1/4 cup chopped onions
1/4 cup chopped green bell peppers
2 large hard-boiled eggs, chopped

1. Place the unpeeled whole potatoes in a pot of water and boil until just tender. Drain.
2. While the potatoes are cooking, mix the rest of the ingredients in a very large bowl.
2. Peel and cube the potatoes while still as hot as you can handle.
3. Mix the potatoes into the remaining ingredients, using enough mayo to make a creamy mixture. Chill before serving.

Servings: 8