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
Optional: Leaf lettuce and dill pickle slices
1. Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 20 to 30 minutes. Drain and cool.
2. Peel and cube potatoes; place in a large bowl. Add eggs, celery, onions and pickles.
3. In a small bowl, combine mayonnaise, pickle juice, mustard, celery seed, salt and pepper until blended. Pour over potato mixture; mix well. Cover and refrigerate at least 4 hours. If desired, serve in a lettuce-lined bowl and top with pickle slices.
TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min. + cooling
YIELD: 10 servings.
Nutrition Facts
3/4 cup: 415 calories, 30g fat (5g saturated fat), 139mg cholesterol, 677mg sodium, 30g carbohydrate (2g sugars, 3g fiber), 7g protein.