Potato Salad

15 medium russets potatoes, peeled
12 hardboiled eggs
3 bunches green onions, chopped
1/4 cup sweet pickle Juice
1 cup to 1 1/2 cup Mayonnaise
Salt and pepper to taste
1 tablespoons celery seed
2 tablespoons paprika
2 tablespoons white sugar

Place potatoes in a large pot, and cover with water.
Boil until soft. Remove from water; set aside to cool.
Peel, and then chop into bite size chunks.

In a large bowl, combine potatoes, eggs, green onions.
Mix the sweet pickle juice, mayonnaise, celery seed,
sugar and paprika then mix everything together.
Season to taste with salt and ground black pepper.
Mix gently, the less you stir, the better the salad will look.

Chill for one day or at least 2 hours