Ingredients
3 pounds potatoes (about 8 medium)6 hard-boiled large eggs, chopped3 celery ribs, chopped6 green onions, chopped2 medium dill pickles, finely chopped1-1/2 cups mayonnaise1/4 cup dill pickle juice4-1/2 teaspoons prepared mustard1 teaspoon celery seed1 teaspoon salt1/2 teaspoon pepperOptional: Leaf lettuce and dill pickle slices
Preparation
Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain and cool.
Peel and cube potatoes; place in a large bowl. Add eggs, celery, onions and pickles.
In a small bowl, combine mayonnaise, pickle juice, mustard, celery seed, salt and pepper until blended. Pour over potato mixture; mix well. Cover and refrigerate at least 4 hours. If desired, serve in a lettuce-lined bowl and top with pickle slices.
