3 to 4 lbs. med. size potatoes
12 green onions, including part of tops
4 hard-cooked eggs, chopped
1 c. thinly sliced celery
12 strips crispy cooked bacon, crumbled
1 c. chopped dill pickle
1 1/2 c. mayonnaise
1 tbsp. prepared horseradish
2 tsp. prepared mustard
1 tbsp. dill pickle liquid
Salt & pepper

Cook, cool, peel and cube potatoes. Place potatoes in a large bowl. Add onion, eggs, celery, bacon and pickle. Combine mayonnaise, horseradish, mustard and pickle liquid; blend well. Stir into potato mixture. Season with salt and pepper. Cover and chill for 4 to 6 hours.