- Place potatoes in a large saucepan and fill with salted cold water to cover potatoes. Bring to a boil. Reduced heat to medium. Cook 20 to 25 min., or until potatoes are tender. Drain and cool slightly. Peel and cube. While potatoes are still warm. Toss with pickle juice. Cool completely.
- Whisk together mayonnaise, vinegar, mustard, salt and pepper. Toss with potato mixture, celery, green onions and pickles. Fold in hard-boiled eggs. Sprinkle with green onion to garnish.
Tip: Add a splash of Mustard & Hops Gold Rush Spirited Mickie BBQ Sauce to dressing for special kick.