DILL PICLE POTATO SALAD

3 lbs potatoes (about 8 medium)

6 large hard-boiled eggs, chopped

3 celery ribs, chopped

6 green onions

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

Dill pickle slices for garnish, optional

Place potatoes in a Dutch oven or large kettle and cover with water. Bring potatoes to a boil, reduce heat, cover. and simmer until tender, 20-30 minutes. Drain and cool.

Peel and cube potatoes, place in a large bowl. Add eggs, celery, onions and pickles.

In a small bowl, combine the mayonnaise, pickle juice, mustard, celery seed, salt and pepper until blended. Pour over the potato mixture, gently mix well. Cover and refrigerate at least 4 hours.

If desired, serve in a lettuce-lined bowl and garnish with the pickle slices.

file photo of this recipe