Ok, not my wife's, but tempebamafan's.

Ingredients:

6 medium yukon gold potatoes, chopped and boiled until tender.

1 medium onion, diced

4 hard boiled eggs

4 celery stalks, chopped

2 large dill pickles, chopped.

1 teaspoon celery seed

1 teaspoon salt

1/2 teaspoon pepper

1/2 cup mayo

1/4 cup yellow mustard

1 tablespoon pickle juice.

Mix the celery seed, salt, pepper, mayo, mustard, and pickle juice. Add potatoes, onion, eggs, celery and pickles to mixture, stir gently. Chill at least 2 hours before serving. Add a handful of chopped parsley just before serving (optional).