Potato Salad

Wash, peel and cut the potatoes into 3/4 inch cubes. Put the potatoes in a large saucepan with cold water to cover by 1 inch. Bring to a boil over high heat and add 1 teaspoon of the salt. Reduce heat to medium low and simmer for 10 minutes or until potatoes are tender.

Drain the potatoes well and spread them out in a rimmed baking sheet. Mix together 3 tablespoons of the pickle juice with the mustard in a bowl or measuring cup. Drizzle over the potatoes and toss gently to evenly coat. Cover and refrigerate for 30 minutes.

Mix the remaining 2 tablespoons of pickle juice with the chopped pickles, chopped celery, chopped onion, mayonnaise, sour cream, celery seed, the remaining salt and the pepper in a large serving bowl. Dump the cooled potatoes into the mixture and fold gently.

Refrigerate at least one hour or more before serving, garnished with green onions. This can be made the night before.