Anabelle's Potato Salad (with gluten-free option) - Annabelle A.

5 pounds white rose potatoes, boiled, peeled, and cut up
6 large sweet pickles, diced
1 medium brown onion, diced
6 large eggs, hard boiled and sliced
3 large ribs of celery, diced
2 - 2.25oz cans sliced olives
1 pint mayonnaise
3 T sweet pickle juice
2 rounded teaspoons mustart
salt
pepper
paprika

In a large bow, combine potatoes, pickles, onion, eggs, celery, and olives. In a medium bowl, combine mayonnaise, sweet pickle juice, mustard, salt to taste, and pepper to taste. Pour dressing over potato mixture and stir to combine. Pour into serving bowl and sprinkle with paprika.

For special occasions, either prepare one extra egg or reserve one and garnish salad with egg slices. Can also reserve some of the olive slices for garnish.

For gluten-free salad, use the following:
Use French's Mustard, Gluten-free olives and Best Foods Mayonnaise. Substitute the sweet pickles and juice with one 10 oz. (approx.) jar of Del Monte Sweet Pickle Relish. Squeeze out the juice for the dressing.