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     Title: Dill Pickle Potato Salad
Categories: Potatoes, Vegetables, Sauces
     Yield: 10 Servings

     3 lb Potatoes
     6 lg Eggs; hard-boiled; chopped
     3    Celery ribs; chopped
     6    Green onions; chopped
     2 md Dill pickles; fine chopped
 1 1/2 c  Mayonnaise
   1/4 c  Dill pickle juice
 4 1/2 ts Prepared mustard
     1 ts Celery seed
     1 ts Salt
   1/2 ts Pepper
          Leaf lettuce and dill pickle
          - slices (optional)

 Place potatoes in a Dutch oven or large kettle and cover with
 water; bring to a boil. Reduce heat; cover and simmer until
 tender, 20 to 30 minutes. Drain and cool.

 Peel and cube potatoes; place in a large bowl. Add eggs, celery,
 onions, and pickles.

 In a small bowl, combine mayonnaise, pickle juice, mustard, celery
 seed, salt, and pepper until blended. Pour over potato mixture;
 mix well. Cover and refrigerate at least 4 hours. If desired,
 serve in a lettuce-lined bowl and top with pickle slices.

 Recipe by Nancy Holland, Morgan Hill, California

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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