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6 cups cubed cooked potatoes (7 medium potatoes; half-inch cubes)
3 hard-cooked eggs, chopped
1 cup chopped celery
1/2 cup chopped sweet dill strips
1/4 cup chopped pimento
1 can (1 lb) tiny peas, drained
1/4 to 1/2 cup sliced green onions (optional)
2 cups mayonnaise
3 tablespoons prepared mustard
2 teaspoons celery seed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup liquid from pickles

Place cubed potatoes in a large bowl; add eggs, celery, sweet dill strips, pimento, peas, and onions. Combine mayonnaise, mustard, celery seed, salt, pepper, and liquid; pour over potato mixture. Mix lightly to combine. Chill in refrigerator several hours. Serve cold in lettuce-lined bowl. Garnish with radishes, tomato wedges, or parsley, if desired. Yield: 10 cups or 12 to 15 servings.