3 pounds potatoes (about 8 medium) 6 hard-boiled large 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
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