Irene’s Potato Salad
3 pounds red potatoes.
1 large sweet white onion, chopped
4 cups chopped celery.
A 16 ounce jar of sweet gherkin, drain, reserving the liquid and chopped fine (about 1 1/2 cups)
6 hard boiled large eggs, chopped
1 1/2 cups of Irene’s Mayonnaise
1/4 Cup Dijon mustard.
1 tablespoon cider vinegar.
Cut the potatoes into 3/4 inch cubes, steam them covered for 10 to 15 minutes or more until they are just tender, and transfer them to a large bowl. Seasoning the potatoes with salt and pepper and let them cool. Add the onion, celery, and the gherkins and toss the mixture. Halve the eggs, remove and reserve the yolks, and add the whites chopped to the potato mixture.
In a bowl mash the garlic with the salt to form a paste. Add the reserve yolks, mashing the mixture, mayonnaise, mustard, 2 tablespoons of the reserve pickle juice, and the vinegar, and combine the dressing well.
Pour the dressing over the salad, cover the salad well and season it with salt and pepper and if desired add the remaining pickle juice. Cover and refrigerate for several hours or overnight.