Pickle Potato Salad

This isn’t your average picnic potato salad. It’s the tangy, pickle-packed upgrade your cookout has been waiting for. Make it ahead, let it chill, and watch it steal the spotlight!

3 pounds of potatoes (about 8 medium) 
3 celery ribs, chopped 
6 green onions, chopped 
1 cup Tony Packo’s Pickle of choice, finely chopped 
1-1/2 cups mayonnaise 
1/4 cup Tony Packo's pickle juice 
4-1/2 teaspoons prepared mustard 
1 teaspoon celery seed 
1 teaspoon salt 
1/2 teaspoon pepper 

Place potatoes in a large pot and cover with water. Bring to a boil, then reduce heat and simmer, covered, for 20–30 minutes until tender. Drain and let cool.

Peel and cube the potatoes. Place in a large bowl and add celery, onions, and pickles.

In a small bowl, mix mayonnaise, pickle juice, mustard, celery seed, salt, and pepper. Pour over the potato mixture and stir until well combined.

Cover and refrigerate for at least 4 hours.