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!
