4 pounds of russet potatoes, peeled and cut into 1-inch cubes
1 cup mayonnaise
3 Tablespoons vinegar
3 Tablespoons sweet pickle or gherkin juice
½ teaspoon salt
¼ teaspoon freshly ground pepper
1 teaspoon dry mustard
½ teaspoon sugar
4 hard boiled eggs, whites chopped and yolks crumbled
8 small sweet pickles or gherkins, shredded
1 medium carrot, peeled and shredded
½ to 1 medium red or sweet yellow onion, finely chopped
5 stalks celery, finely chopped
Paprika and chopped chives for garnish, if desired

Cook potatoes in salted water until done (should be soft, but not mushy), 15 to 20 minutes. Pour into colander; rinse well with cold water and drain well.  Place in a large bowl.

In a medium bowl, mix mayonnaise and remaining ingredients, stirring well to combine. Pour mayonnaise mixture over potatoes; toss gently with a wooden spoon until potatoes are thoroughly coated. Plunge a potato masher five or six times into the mixture, to lightly break up potatoes.  Cover, and chill thoroughly.  If desired, garnish with paprika and chopped chives or chopped parsley. Yield: 10 to 12 servings.