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
Boil the potatoes whole in their jackets for 15-20 minutes or until each can be easily pierced through with a skewer.
Chop the rest of the vegetables while the potatoes cook and place them in the bottom of a large bowl. Set aside
Drop the cooked potatoes into an ice water bath for 5 seconds.
Peel off the skins and chop into 1" chunks.
Add the hot potatoes to the other vegetables and then stir in the pickle juice, celery seed, and mustard.
Grate or mince the eggs and add them along with the mayonnaise.
Add salt and pepper to taste.
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!