6-9 hard boiled eggs, peeled and chopped
6 green onions, sliced thin
1/2 c finely chopped celery
6 sweet OR dill pickles, chopped
2 cups mayonnaise
2-3 T sugar
pepper & seasoning salt
1/2 - 3/4 cup juice from pickles
Mix last 4 ingredients together. Use enough pickle juice to make mayonnaise tangy and the consistency of thick hand lotion. Use enough sugar to sweeten the tang. Mix the dressing with everything except the eggs. Potatoes will soak up some of the dressing, so allow a little extra to keep the salad from being dry. Add eggs last so they stay in good shape. Refrigerate 8 to 24 hours before serving.
