Everlie's Easy Potato Salad

There are as many varieties of potato salad as there are varieties of potatoes: lots!  This is the one I like to make, and it is completely different from my sister's and as different again from my mother's and mother-in-law's.  I might post those recipes in the future, so I named this one after Everlie to differentiate it once I post the others.  

Everlie, my helper that afternoon, was mixing the tasty mayo into the salad.  You may notice that not all of the mayo made it into the salad.

Ingredients: 

6 or 7 medium to large potatoes, boiled, cooled and peeled.

1 smaller onion (or half a larger onion), chopped.

Cooked pork, chopped, but not too finely (about 1 to 1.5 cups)*   Click her to discover how I get the pork.

3 or 4 hard boiled eggs (chopped, but not too finely).

About 1 teaspoon salt. (to taste)

About 1 teaspoon pepper. (to taste)

2 to 3 tablespoons bread and butter pickle juice or sweet pickle juice.

Add mayonnaise to taste (about 270 to 300 ml).

How to:

Boil the potatoes with skin on.  Cool them in the fridge for a few hours when done but still a little on the firm side.

Peel the potatoes by scraping the skin off, and cut into slices (or chunks) into a large bowl.

Stir in about 3 tablespoons pickle juice: enough to lightly coat the potatoes.  (I do this is to keep them firm.)

Add the chopped pork, egg, and onion.

Add salt and pepper.

Stir in the mayonnaise to taste.

Ensure all ingredients are well mixed and transfer to a glass or ceramic serving bowl.  Metal salad bowls will ruin the taste and discolour the potatoes. 

Serve chilled.

Goes with:

Chicken strips, bratwurst, pork chops, buns, and just about anything you would wish.