Dill Pickle Potato Salad – Duke's Mayo

Ingredients

• 3 pounds red skinned potatoes, cubed
• 1/4 cup pickle brine
• 4–6 hard boiled eggs, diced
• 1 1/2 cups dill pickles, diced, baby dill pickles recommended
• 1 cup celery, diced
• 1/2 cup sweet onion, diced
• 4 green onions, chopped
• Paprika for garnish
• 1 cup Duke’s Mayonnaise
• 1/4 cup dill pickle brine
• 3 tablespoons yellow mustard
• 1/2 teaspoon celery seed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon celery salt
• 1/4 teaspoon freshly cracked black pepper
• 3 tablespoons fresh dill, chopped