Potato Salad

This is a great potato salad. It is better made the day before. Kay Hillje

Ingredients:

5 large baking potatoes, cooked, peeled, ½ inch dice

½ lg onion, diced

¾ cup dill pickles, diced

2 T. dill pickle juice

1 cup Miracle Whip salad dressing

2 T. regular yellow mustard

½ t. salt

½ t. pepper

Boil potatoes until fork tender. Drain water. Cool completely. (Refrigerate for 2 hours or overnight) Peel and rough dice the potatoes. Place in large mixing bowl. Add remaining ingredients. Stir well. Cover and refrigerate until time to serve.