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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. |