Copyright Thomas Saaristo  All Rights Reserved
Famous deli potato salad
4 cups russet potatoes, cooked, peeled, then diced
3 eggs , hard boiled and finely crumbled
1 cup finely diced sweet onions
1/2 cup finely diced celery
1/2 cup finely diced dill pickle
3/4 cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon pickle juice
1 tablespoon heavy cream
3/4 teaspoon kosher salt
1/4 teaspoon white pepper
1 tablespoon sugar

Add the potatoes and crumbled eggs to a large mixing bowl

In another bowl, whisk together all of the rest of the ingredients to make the dressing

Pour the dressing over the potatoes and eggs and mix thoroughly

Cover and refrigerate at least 4 hours or as many as 8