Peg's Potato salad Recipes

1 5-pound bag russet potatoes, cooked to soft stage, cooled and fine diced
1 medium onion, finely dice
1 cup sweet pickles, finely dice
1 cup dill pickles, finely dice
10 eggs, hard boiled, finely dice
2 tablespoon celery seed
1 1/2 cup mayonnaise
salt and pepper to taste

1. Combine all ingredients.

2. If salad seems a little dry add a little pickle juice to the salad.

3. Refrigerate before serving.

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