• Add cleaned potatoes to a large pot of salted water. Bring water to boil and then reduce heat to simmer. Cook potatoes at a simmer for 10-15 minutes or until fork tender.
  8 Medium Yellow Potatoes
• Drain the potatoes and return to the pan. Cover and let potatoes steam off heat for another 10 minutes. Remove from pan and cut into cubes. (Optional: peel potatoes before cutting.)

Prepare the Dressing

• In a medium bowl, combine the mayonnaise, mustard, minced pickles, pickle juice, and celery seed. Whisk to combine.
  1 cup Mayonnaise, 2 1/4 teaspoons Mustard, 1 1/2 teaspoons Celery Seed, 1 cup Bread and Butter Pickles, 2 tablespoons Pickle Juice

Make the Salad

• In a large bowl, combine the cubed potatoes, sliced red onion, hard boiled eggs, and the dressing. Stir gently to combine.
  ½ Red Onion, 3 Hard Boiled Eggs
• Transfer to salad to the refrigerator and refrigerate for at least 30 minutes. Top with chopped green onions and crumbled bacon before serving, if desired.
  Green Onions, Crumbled Cooked Bacon