Marilyn's Potato Salad
6-8 medium russet potatoes
1 med. onion, finely chopped
3-4 kosher dill pickles spears, finely chopped
4 hard-boiled eggs, chopped
1 small can chopped black olives
seasonings to taste: garlic salt, Mrs. Dash, celery seed
1 cup (approx.) mayonnaise
1-2 Tbsp. prepared mustard
Cook potatoes until done but not mushy;
drain and cool, then dice into large bowl.
Mix mayonnaise and mustard and set aside.
Add other ingredients to diced potatoes and toss gently.
Add mayonnaise mixture and mix well.
If salad is dryer than you prefer, add more mayonnaise.
Chill several hours for best flavor.
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