Dill Pickle Potato Salad

Tweet

3# 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 Combine mayo, pickle juice, mustard, celery seed and salt and pepper. pour over potato mixture. Cover and refrigeratre at least 4 hours. Yield 8-10 servings.