Berliner Kartoffelsalat / Berliner Potato Salad

• 2 lbs potatoes
• 5 -6 baby dill pickles, chopped
• 1 medium onion, chopped
• 1 medium granny smith apple, chopped
• 16 ounces mayonnaise (I often use the fat free kind)
• 6 tablespoons pickle juice
• 1 tablespoon sugar
• 14 teaspoon salt
• 12 teaspoon pepper

1. Make sure onion, pickles and apple are chopped the same size.
2. Boil the whole potatoes with their skins on until tender about 20-30 minutes.
3. Remove from pot and let rest until cool enough to handle but still warm, then peel and dice into preferred size.
4. In a bowl combine all the ingredients except potatoes.
5. Put potatoes into a big bowl, pour"sauce" over them and stir together carefully (potatoes break apart easily while still warm).
6. Cover bowl and let rest in fridge for at least 2 hours (overnight is even better).
7. Taste test and add more pickle juice, salt, pepper, sugar or mayo if/as needed.

potatoes, dill pickles, onion, granny smith apple, mayonnaise, pickle juice, sugar, salt, pepper

Taken from www.food.com/recipe/berliner-kartoffelsalat-berliner-potato-salad-103860 (may not work)