Cook the potatoes
Place the potatoes in a Dutch oven or large kettle and add enough cool water to cover them. Bring the water to a boil. Reduce the heat, then cover the pot and simmer the potatoes until they're tender, 20 to 30 minutes. Drain the water and let the potatoes cool. Remember to salt the cooking water; it'll season the spuds from the inside out. The potatoes will firm up and become easier to handle as they cool, making them less likely to fall apart in the following steps.

Prepare the potato salad
Peel the potatoes, then cut them into bite-sized cubes. Place the cubed potatoes in a large bowl. Add the chopped hard-boiled eggs, celery, green onions and dill pickles.

Make the dressing
In a small bowl, combine the mayonnaise with pickle juice, mustard, celery seed, salt and pepper until they're blended.

Dress the potato salad, then chill
Pour the dressing over the potato mixture and mix well to coat the potatoes. Cover the potato salad or transfer it to an airtight storage container and refrigerate it for at least four hours. If desired, serve the dill pickle potato salad in a lettuce-lined bowl and garnish it with extra dill pickle slices. The tanginess from the pickle juice and mustard loses its punch over time. If you're preparing dill pickle potato salad more than a few hours in advance, refresh the flavor by stirring in an extra splash of pickle juice or a teaspoon of mustard just before serving it.