Dill Pickle Potato Salad

3 pounds potatoes, peeled, cooked, and cubed

6 hard cooked eggs, chopped

3 celery ribs, chopped

6 green onions, chopped

2 dill pickles, finely chopped

1 1/2 cups mayonnaise

1/4 cup dill pickle juice

4 1/2 tsp mustard

1 tsp celery seed

1 tsp salt

1/2 tsp pepper

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

Serves 10