• 4 large russet potatoes, peeled and boiled

  • 1 small onion, finely chopped

  • 1 tablespoon finely chopped parsley

  • 2 tablespoons vinegar

  • 2 tsp sugar

  • 1/2 c mayo (not miracle whip, real mayo)

  • 2 tablespoons olive oil

  • 2 tablespoons sugar

  • 2 tablespoons mustard

  • Salt and pepper to taste

  • 4 hard boiled eggs roughly chopped

  • splash pickle juice

  • 1 whole lrg dill pickle roughly chopped

  • paprika for garnish

  1. peel (or dont) potatoes, boil potatoes until soft, hard boil and peel eggs. Cut potatoes into cubes, roughly chop eggs and roughly chop pickle, put them together in a lrg bowl

  2. In a separate bowl, mix together the vinegar, olive oil, pickle juice, mayo, mustard, sugar, salt, and pepper. add more or less of ingredients to taste

  3. Pour the dressing over the potato mixture, mix gently , best refrigerated overnight or served warm, garnish with paprika