Dill Pickle Potato Salad - cooking recipe

Ingredients

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

Preparation

Place potatoes in a Dutch oven and cover with water.
Bring to a boil.
Reduce heat; cover and simmer for 20 to 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, pepper and sugar.
Pour over potato mixture; mix well.
Cover and refrigerate for at least 4 hours.
Serve in a lettuce lined bowl if desired.
Serves 8 to 10.