Dill Pickle Potato Salad

By zeenieme

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 tsp prepared mustard
• 1 tsp celery seed
• 1 tsp salt
• 1/2 tsp pepper
• Leaf lettuce, optional

Details

Servings 8

Preparation

Step 1

Place potatoes in a Dutch oven 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.