My Favorite version of Potatoe Salad

I love potatoe salad, it is one of the most basic salads you should have in your repertoire of recipes. This one uses a minimal amount of dressing, so it's healthier, and still tasty!

Mary's Famous Potato Salad                                                   Makes 6-8 servings

6-8 medium white potatoes, peeled and quartered
2 stalks of celery, chopped medium fine
3-4 green onions, chopped medium fine-reserve green tops for garnish
12 yum yum pickles, chopped medium fine
2-3 hard boiled eggs, coarsly chopped, optional
1 tablespoon brown (Dutch) mustard
1/2 cup sweet pickle juice
1/3-1/2 cup real mayonaise
1/2 teaspoon cracked black pepper
Salt
Peel, quarter and wash potatoes, set into large enough pot cover with cold water, add 1 teaspoon salt, bring to boil, boil for 5 minutes, reduce heat and simmer until potatoes are tender but not too soft. Meanwhile, wash celery and green onion,chop, add to large bowl with mustard, pickle juice, use the lesser amount of mayonaise, and 1/2 teaspoon cracked black pepper-mix well, it will be like a thin liquid, don't panic. Once potatoes are tender, drain well, put back in cooking pot and give them a quick mash, don't make it like mashed potatoes, just squash them a bit,you should have a lot of big pieces along with some mashed bits, that's okay, put in bowl with veggies and dressing, mix well, add salt to taste, toss in coarsly chopped hard boiled eggs, if using, mix lightly, so as to incorporate the eggs and salt, but not to break them up too much, you want to be able to see the egg. If potatoes are the very dry type, you will need to add the whole 1/2 cup of mayonaise, if they are still a little dry, add a bit more pickle juice. Serve with any barbecued meat, or with cold ham and sliced tomato and cucumber, easy and can make ahead. If it isn't finished in one meal, will last at least a week, refrigerated.