Dill Pickle Potato Salad (Tami)

8 med. Potatoes cooked, peeled, cooled, and chopped

6 hard-cooked eggs, chopped

3 celery ribs, chopped 6 green onions, chopped

2 med. Dill pickles, finely chopped 1 ½ cups mayonnaise

¼ tsp prepared mustard 1 tsp celery seed

1 tsp salt ½ tsp pepper

Leaf lettuce(optional) ¼ cup dill pickle juice

Add the potatoes, eggs, celery, onions, and pickle together. In a small bowl combine: the mayonnaise, pickle juice, mustard, celery seed, salt and pepper. Pour over the potato mixture, mix well. Cover and refrigerate for at least 4 hours.