Dill Pickle Potato Salad
from the kitchen of Trudy Escoubas
3 pounds of potatoes
6 hard-cooked eggs, finely chopped
3 celery ribs, finely chopped
6 green onions, coarsely chopped
2 medium dill pickles, finely chopped.
1 ½ cups mayonnaise
1/4 cup dill pickle juice
4 ½ teaspoons Dijon mustard
1 teaspoon celery seed
4 tablespoons fresh dill weed, minced
1 teaspoon sea salt
½ teaspoon pepper
Place the potatoes in a heavy pot and cover with
water. Bring to a boil then reduce the heat. Cover
and simmer for 20-30 minutes or until tender.
Peel and cut the potatoes into cubes. Combine in a
large bowl with the eggs, celery, onions and pickles.
In a smaller bowl, combine the mayonnaise, pickle
juice, mustard, celery seed, dill weed, salt and pepper.
Pour the dressing over the potato mixture. Toss well.
Cover and refrigerate for at least 4 hours.