Potato Salad

10-12 medium sized potatoes
4 small sweet pickles
6-7 tablespoons sweet pickle juice
6 eggs
1/4 cup ketchup
2 tablespoons mustard
1-2 cups salad dressing (Depending on how many potatoes you cook or how creamy you like it.)
Paprika (if desired)

Cook potatoes. Cook eggs. Let potatoes cool and remove the skins. In a large bowl,
cut potatoes into chunks. Place the pickle juice over potatoes and mix. Cut pickles into
small pieces and place in bowl. Dice eggs and place in bowl. Combine ketchup, mustard,
and salad dressing to potato mixture and mix. If desired, sprinkle with paprika (for color).
Serve.

The Pratt Family Cookbook
www.fastq.com/~jbpratt/recipes/recipemain.html