Dill Pickle Potato Salad

3 pounds potatoes, about 8 medium
6 hard boiled eggs, chopped
3 celery ribs, chopped
6 green onions, chopped
2 medium dill pickles, I use more.
1 1/2 cups mayonnaise
1/4 cup dill pickle juice
4 1/2 teaspoons prepared mustard
1 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon pepper

Place potatoes in a Dutch oven and cover with water. Bring to boil. Reduce heat; cover and simmer for 20-30 minutes or until tender. Drain and cool.

Peel and cube potatoes, place in large bowl. Add the eggs, celery, onions and pickles. In a small bowl, combine the mayonnaise, pickle juice, mustard, celery seed,salt and pepper. Pour over the potato mixture; mix well. Cover and refrigerate for at least 4 hours.

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