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).