Ingredients
5 medium potatoes, peeled and cubed6 hard-boiled large eggs, chopped1/2 cup thinly sliced green onions1/4 cup chopped sweet pickles1 teaspoon prepared mustard1 teaspoon celery seed1 cup mayonnaiseSalt and pepper to taste
Preparation
Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; refrigerate until cold. Add eggs, onions and pickles; toss well. Stir in mustard, celery seed and mayonnaise. Season with salt and pepper; mix well. Refrigerate until serving.
