Potato Salad

Serves 12
3 lbs red potatoes, uncooked
4 hard boiled eggs, chopped
½ cup green onions or red onions, chopped fine
1 cup celery, sliced
½ cup sweet pickles, chopped
1 ¼ cup mayo
1 TBS yellow mustard
1 tsp celery seed, optional
¾ tsp salt
Few drops of pickle juice
Sprinkle of paprika
Boil the potatoes for about 15-20 minutes depending on the size, you want to under cook them slightly so that they are not mushy. While the potatoes are cooking combine the mayo, mustard, celery seed (if using), salt and desired amount of pickle juice, set aside. Drain the water and then cut the potatoes into bite size chucks. While the potatoes are still hot layer them in a bowl. Begin the layers with some of the potatoes and then add a layer of eggs, onions, celery and pickles. Now it is time for a layer of the mayo mixture. Continue to layer ingredients until all the items are gone. Slightly mix everything together and then cover and put in the fridge. Sprinkle the top with some paprika. While the potatoes cool they will soak up the dressing and add a delicious flavor. Serve when potatoes are cool.
Ethella