2 or 3 large potatoes with skin on
pickle juice (dill)
Cut potatoes into thirds and boil with skins on until soft (should still be somewhat firm). Rinse and peel off skins. Dice.
Add chopped celery and onion. Then cover with garlic powder. Add mayonnaise and about one tablespoon pickle juice. Mix and chill. Tastes best after several hours or overnight.