Perfect Potato Salad

3 pounds Russet potatoes

4 stalks celery, chopped fine

4 green onions, sliced thin (or ¼ cup minced white onion)

2 tablespoons minced dill pickles

2 tablespoons pickle juice

½ teaspoon celery seed

¼ cup yellow mustard

2 hard boiled eggs

¼ cup mayonnaise

Salt and Pepper to taste

Directions:

1: Boil the potatoes whole in their jackets for 15-20 minutes or until each can be easily pierced through with a skewer.

2: Chop the rest of the vegetables while the potatoes cook and place them in the bottom of a large bowl. Set aside

3: Drop the cooked potatoes into an ice water bath for 5 seconds.

4: Peel off the skins and chop into 1″ chunks.

5: Add the hot potatoes to the other vegetables and then stir in the pickle juice, celery seed, and mustard.

6: Grate or mince the eggs and add them along with the mayonnaise.

7: Add salt and pepper to taste.

8: If it seems too dry, add more pickle juice, mustard, or mayo, depending on how you like it. Don’t be afraid to taste as you go!