German Potato Salad

From Lynn Dubey

3 pounds of potatoes, washed and boiled until al dente (tender but firm), not mushy.

Peel potatoes while hot, the skin peels off easily.   

Let cool, then slice into small wedges; the smaller the slice the more flavorful the salad.

One- half- cup chopped onion

One-half – cup chopped celery

A half-dozen radishes, chopped

Three hard boiled eggs, chopped

One-half cup sliced dill pickle wedges

One-third cup white vinegar

Three ounces dill pickle brine

Two Tablespoons French’s mustard