Dill Pickle Potato Salad

From a recipe I got from a Taste of Home insert. Preparation time does not include refrigeration time.

• Ready In: 45 mins
• Serves: 8-10

Ingredients

• 3  lbs potatoes (about 8 medium)
• 6  hard-boiled eggs, chopped
• 3  celery ribs, chopped
• 6  green onions, chopped
• 2  medium dill pickles, finely chopped
• 1 1⁄2 cups mayonnaise
• 1⁄4 pickle juice
• 4 1⁄2 teaspoons prepared mustard
• 1  teaspoon celery seed
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1  leaf lettuce (optional)

Directions

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