Dill Pickle Potato Salad

• 3 lb. potatoes
• 6 hard boiled eggs, chopped
• 3 celery ribs, chopped
• 6 green onions, chopped
• 2 medium dill pickles, finely chopped
• 1 1/2 c. mayonnaise
• 1/4 c. dill pickle juice
• 4 1/2 tsp. prepared mustard
• 1 tsp. celery seed
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. sugar
• Leaf lettuce, optional

1. Place potatoes in a Dutch oven and cover with water.
2. Bring to a boil.
3. Reduce heat; cover and simmer for 20 to 30 minutes or until tender.
4. Drain and cool.
5. Peel and cube potatoes; place in a large bowl.
6. Add the eggs, celery, onions and pickles.
7. In a small bowl, combine the mayonnaise, pickle juice, mustard, celery seed, salt, pepper and sugar.
8. Pour over potato mixture; mix well.
9. Cover and refrigerate for at least 4 hours.
10. Serve in a lettuce lined bowl if desired.
11. Serves 8 to 10.

potatoes, eggs, celery, green onions, dill pickles, mayonnaise, dill pickle juice, mustard, celery, salt, pepper, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=34922 (may not work)