Dill Pickle Potato Salad

Dill Pickle Potato Salad
Serves: 8-10
Source: Taste of Home June/July 2003

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

Instructions:

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.

Yield: 8-10 servings.