Trish's Potato Salad

• 5 lbs potatoes (leave skin on)
• 3 stalks celery, chopped fine
• 12 large onion, chopped fine
• 12 bell pepper, chopped fine
• 12 cup bread and butter pickles, chopped fine
• 14 cup grated carrot
• 2 hard-boiled eggs, chopped
• 12 cup Hellmann's mayonnaise
• pickle juice

1. Boil the potatoes with the skins on until tender.
2. Drain.
3. Cool potatoes, then peel the skins off.
4. Cut potatoes into chunks.
5. In a large bowl, combine potatoes with the other ingredients.
6. Mix 1/2 cup of Mayo with the bread-n-butter pickle juice until runny.
7. Pour over the potato salad.
8. Chill for at least 2 hours.

potatoes, stalks celery, onion, bell pepper, bread, carrot, eggs, mayonnaise, pickle juice

Taken from www.food.com/recipe/trishs-potato-salad-34431 (may not work)