2 to 3 lbs. med. sized potatoes
12 green onions, thinly sliced
4 hard cooked eggs, chopped
1 c. thinly sliced celery
12 slices bacon, crisp cooked and crumbled
1 c. chopped dill pickles
1 1/2 c. mayonnaise
1 tbsp. horseradish
2 tsp. prepared mustard
1 tbsp. dill pickle juice
Salt and pepper

Boil potatoes and drain. Peel, if desired, then cut into cubes. Add any or all the next six ingredients, according to your taste. Combine mayonnaise, horseradish, mustard, and pickle juice. Stir into potato mixture; season to taste with salt and pepper. Cover and refrigerate for at least 4 hours or until next day. 12 to 14 servings.