Instructions: Cook unpeeled potatoes in boiling water until tender; drain. Cool slightly and peel. Cool to room temperature and cut into half inch cubes. In a mixing bowl, combine luncheon meat, potatoes, carrots, peas, pickles, and onions. Mix well. In a small bowl, combine mayonnaise, pickle liquid, and mustard. Gently fold into luncheon meat mixture. Cover and refrigerate several hours.

NOTES : I use the dill pickles, pickle juice, whole grain mustard

(delicious) & add a pinch of horseradish & a little ff sour cream in place of some of the ff mayo (perhaps 2 mayo to 1 ffsc) . Makes it a little zestier. I also use chopped green beans or sometimes canned chopped beets instead of peas (which I dont care for). My mother used to use beets
when I was a kid & I always wanted the "pink"

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