3 lb. potatoes
6 hard boiled eggs, chopped
3 celery ribs, chopped
6 green onions, chopped
2 medium dill pickles, finely chopped
1 1/2 c. mayonnaise
1/4 c. dill pickle juice
4 1/2 tsp. prepared mustard
1 tsp. celery seed
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. sugar
Leaf lettuce, optional

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 20 to 30 minutes or until tender. Drain and cool. Peel and cube potatoes; place in a large bowl. Add the eggs, celery, onions and pickles. In a small bowl, combine the mayonnaise, pickle juice, mustard, celery seed, salt, pepper and sugar. Pour over potato mixture; mix well. Cover and refrigerate for at least 4 hours. Serve in a lettuce lined bowl if desired.

Serves 8 to 10.