Thank you to Bernice Quigley for sharing this recipe!
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8 cups potatoes, cooked and small cubed 2 cups celery, sliced 1/2 cup red onion, chopped 1/2 cup green onions, sliced 1 tablespoon pimento, chopped 4 tablespoons parsley, chopped 6 ounce can medium olives, sliced or chopped 1 cup bread and butter pickles, chopped 1 cup mayonnaise 1 tablespoon celery seed 1/2 teaspoon each salt and pepper 1/4 cup pickle juice
Mix potatoes, celery, onions, pimento, parsley, olives, and pickles together.
In another bowl, mix the mayo, celery seed, salt, pepper, and pickle juice then add to potato mixture.
Chill in refrigerator until cold and ready to serve.
Before serving, sprinkle paprika on top of the potato salad for color.