Dill Pickle Potato Salad

By treadinger

Ingredients

• 3 pounds potatoes (about 8 medium)
• 6 hard-cooked eggs, chopped
• 3 celery ribs, chopped
• 6 green onions, chopped
• 2 medium dill pickles, finely chopped
• 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
• Leaf lettuce, optional

Preparation

Step 1

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

Peel and cube potatoes; place in a 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 potato mixture; mix well. Cover and refrigerate for at least 4 hours. Serve in a lettuce-lined bowl if desired.