She was generous enough to share her recipe with us:
- Wash and bake potatoes until done. Cool, peel, and cut into bite size chunks. Set aside.
- Mix lite Helmann's mayonnaise, chopped dill pickles, diced onions, dill weed, dill seeds, celery salt, celery seed, salt and pepper, yellow mustard, and enough dill pickle juice to make the mixture creamy.
- Fold the creamy mixture into chunked peeled potatoes.
"I don't measure anything I just make it to my taste," says Mrs. S.