Aqiimuk's potato salad

The varieties and brands of mayonnaise are numerous. I use Kraft mayo made with olive oil. It's my current favorite! The dill pickle and dill pickle juice add the best flavor to this dish.

Ingredients

Potatoes, 4, unpeeled, cut into quarters

Eggs, 4, hard boiled

Mayonnaise, 1/2 to 3/4 C

Yellow mustard, 1/4 C

Dill pickle, 1 diced

Dill pickle juice, 1 T

Paprika

Salt and pepper

Preparation

Boil potatoes. Hard boil eggs. Cool potatoes and eggs in refrigerator. Often, I cook them the day before assembling the potato salad. To assemble, peel potato skins and cut into 1/2-inch pieces. Peel eggs and cut into small pieces. Place potatoes and eggs in medium-size bowl. Add dill pickle juice, chopped dill pickle, mayonnaise and mustard. Fold mayonnaise and mustard into eggs, potatoes and chopped pickle. Add salt, pepper and paprika to taste. When thoroughly mixed, sprinkle with more paprika. Refrigerate. Eat within three days.