Salads Potato: Potato 15 by Recipe Cottage

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	Potato 15

		Potato Salad 5 lb bag potatoes 1 lg jar Vlassic Kosher Dills, whole 12 large eggs medium jar mayonaise red wine vinegar, to taste celery salt, to taste onion salt, to taste garlic salt, to taste Hardboil eggs. Meanwhile, clean potatoes. Slice potatoes into quarters and then slice into medium-sized wedges. Immediately put into large pot of water as you slice them to keep them from browning. Boil potatoes until translucent and soft (test with a fork), around 15 minutes depending on how thick you cut the slices. Chop the pickles into small pieces. Peel and chop the eggs into small pieces. When the potatoes are done, drain and rinse them until room temperature. Dump into large mixing bowl and add the pickles and eggs. Add most of the mayonaise. Add vinegar and salts to taste. Mix until thoroughly blended. Add more mayonaise, vinegar and salt as needed Chill overnight.