Frank’s Potato Salad

Recipe from Grandpa Frank (Carol's Dad)

This potato salad is more on the creamy side and less on the chunky.
It's been proven to be a crowd pleaser everywhere we've served it.

Ingredients

10 medium russet potatoes
8 hard cooked eggs
1-2 *genuine (barrel cured/not kosher) dill pickles
2 sweet pickles
1 Tbls. dill pickle juice
1-2 Tbls chopped onion
1 small jar chopped pimento
1 can chopped black olives or 1/2 can pitted black olives (chopped) (save 1/2 for garnish)
1 tsp. ea. celery salt, garlic powder & paprika
*Dash of black pepper
Mayo & 1/2 tsp. mustard

About the dill pickle:
I have used Del Monte® Genuine Dill forever. Sadly, they seemed to have discontinued it.
So, make sure to look for barrel cured or plain dill pickles. Kosher dills will not work here.
I have found that Hamburger Dill Chips have the closest flavor.


Instructions

Peel & boil potatoes until fork tender but not over cooked.
(Sometimes I will scrub skin and peel after boiling when cooled)
Cut cooled potatoes into cubes, then eggs into smaller cubes and move to a large mixing bowl.
Chop onion, pickles, pimento and olives and add to bowl.
Add seasonings (*my little secret is to also add a dash of cayenne)
Fold in 1/2 tsp. mustard & enough mayo until mixture becomes creamy but not wet.
Refrigerate until served!

Note: I always smooth over top and decorate with sliced hard-cooked eggs and whole black pitted olives and a sprinkle of paprika.