C.J.'S Dill Pickle And Olive Potato Salad

• 10 idaho baking potatoes
• 10 eggs
• 1 cup chopped flat leaf parsley
• 3 celery ribs
• 3 green onions (scallions)
• 1 medium sweet white onion
• 5 garlic cloves
• 3 large kosher dill pickles ("Ma Brown" are best if you can find them)
• 1 cup Spanish olives with pimento
• 1 teaspoon white vinegar
• 1 cup mayonnaise
• salt
• pepper
• olive juice
• pickle juice

1. Boil potatoes. Cool and peel. Chop into 1/4 inch thick small pieces.
2. Hard boil eggs. Cool and peel. Chop into 1/4 thick small pieces.
3. Chop fine: parsley, celery, green onions, white onion, garlic, Kosher dills, olives with pimentos.
4. Mix all ingredients.
5. Season to taste with olive juice, pickle juice, splash of white vinegar, mayonnaise, salt and pepper.

potatoes, eggs, flat leaf parsley, celery, green onions, sweet white onion, garlic, kosher dill pickles, spanish olives, white vinegar, mayonnaise, salt, pepper, olive juice, pickle juice

Taken from www.food.com/recipe/c-j-s-dill-pickle-and-olive-potato-salad-430760 (may not work)