Ingredients:

8 large eggs
9 medium size russet potatoes, rinsed and lightly scrubbed
1/2 cup pickle juice
3/4 cup diced sweet onion
1 cup celery, de-ribbed and then diced
2 cups finely chopped kosher garlic dill pickles
1 1/2 cups mayonnaise
1/4 cup yellow mustard
pinch of garlic salt
2 teaspoons sea salt, plus more for boiling potatoes
1/8 teaspoon black pepper

Directions:

1. In a medium sauce pan, cover eggs with water and bring to boil then reduce heat to simmer. Cook for 15-17 minutes. Drain water then transfer eggs to a separate medium sauce pan. Cover eggs with cold water and 1 cup of ice.

2. In a large pot, cover the potatoes with cold water and 1 teaspoon of salt. Bring water to a boil and reduce to medium heat until potatoes are fork tender, but still firm and not falling apart, about 30 minutes. Drain water and set potatoes on a rack to cool.

3. Peel potato skins, then chop potatoes into bite size pieces, placing them in a very large bowl. Add pickle juice while the potatoes are still slightly warm so they will absorb the juice. When you are ready to assemble the potato salad. Peel egg shells, then slice eggs into small-size pieces and add to the chopped potatoes (I use the egg slicer and after slicing one way, I rotate the egg a quarter turn and slice it again).

4. Add onion, celery, pickles, mayo, mustard, garlic salt, salt and black pepper.

5. Using a sturdy flat rubber spatula, mix all ingredients together until combined.

6. Enlist someone to help you taste-test it. Does it need more mustard? More mayo? More pickle juice? More of anything else? Add a bit of what you think it needs, mix it up and then cover and refrigerate for at least 5 hours. The flavors will meld together while in the fridge and magic happens.

7. When fridge time has been served, re-enlist said taste tester and taste it again (darn)! This is your final chance to add more salt, black pepper, mustard or pickle juice before sharing, or not, with friends and family! Enjoy!