Perfect Potato Salad

While potato salads seems to be required for a barbecue, not every potato salad is created equally. I finally realized that the trick to great salad lies in the pickle juice in the sauce. While I never realized as a kid cooking for a whole mess of people that it would eventually come in handy, here's the recipe I learned in the kitchen from my mother.

5-6 large potatoes, peeled and cut into approx. 1" cubes (red work the best)
2-3 stalks of celery, coarsely chopped
1/2 a medium sized onion, chopped (red adds nice color and flavor)
1/2 c. chopped dill pickles
4 hard boiled eggs, peeled and chopped - medium
1 t. dried dill weed

Sauce
1 c. mayonnaise
1/2 c. yellow mustard
1 T. sugar
1/4 c. dill pickle juice
1/8 t. ginger
1/2-1 t. salt

Optional - paprika, parsley, crumbled bacon

Place chopped potatoes into a large pot of salted boiling water. Allow to cook between 15-20 minutes until tender, but not mushy. Drain, and allow to cool to room temperature or chill.
Once cooled, in a large mixing bowl add potatoes, celery, onion, pickles, dill, and eggs.
In a separate bowl combine mayonnaise and mustard. Mix well. Slowly add pickle juice, continue mixing adding sugar, ginger, and salt to taste. Be careful to adjust the amount of pickle juice so that the mixture doesn't become too liquefied, but remains slightly viscous.
Pour mayonnaise mixture over the potato mixture and lightly toss to coat.

Garnish with fresh parsley, paprika and crumbled cooked bacon if desired.