1 1/2 lb bag small red potatoes cut in eighths
4 hard boiled eggs, chopped
1 cup baby carrots chopped
1 cup celery chopped
2 tablespoons onion powder
1 tablespoon rice vinegar
1 teaspoon celery seed
2 tablespoons pickle juice
1 cup of mayo
Salt & pepper to taste
In a large pot of salted water, boil potatoes until tender, about 10 to 12 minutes. Combine all ingredients in large mixing bowl. Chill for at least 2 hours before serving.
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